Avocado & Brown Rice Salmon Bowl
Ingredients
- 4 (5-ounce) skin-on salmon fillets, about 1-inch thick
- 1 tablespoon avocado oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly cracked
- 1 cup long-grain brown rice, rinsed
- 1 3/4 cups water or low-sodium chicken broth
- 1/2 teaspoon kosher salt
- 2 ripe but firm avocados, pitted and sliced
- 1 large English cucumber, thinly sliced
- 1 cup shredded carrots
- 1/2 cup thinly sliced radishes
- 1 lime, cut into wedges
- 1 tablespoon toasted sesame seeds (optional garnish)
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- 2 tablespoons water, to thin
- Pinch of salt and pepper
Instructions
- Cook the Brown Rice: In a medium saucepan, combine the rinsed brown rice, water (or broth), and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes until water is absorbed. Let stand, covered, for 10 minutes before fluffing.
- Prepare the Sauce and Veggies: While rice cooks, whisk together all ingredients for the Creamy Dill Sauce. Adjust seasoning to taste. Prepare all your bowl vegetables.
- Prep the Salmon: Pat salmon fillets completely dry with a paper towel. This is critical for crispy skin. Season generously on all sides with kosher salt and black pepper.
- Sear the Salmon: Heat avocado oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently with a spatula for 15 seconds to ensure full contact.
- Cook and Rest: Cook skin-side down for 4-6 minutes, until the skin is golden and releases easily. Flip and cook for another 2-3 minutes on the flesh side. Remove from pan and let rest for at least 3 minutes.
- Assemble Your Salmon Bowl: Divide the fluffed brown rice among four bowls. Top with a salmon fillet. Arrange the sliced avocado, cucumber, carrots, and radishes around the salmon. Drizzle with the Creamy Dill Sauce, garnish with sesame seeds, and serve with a lime wedge.
Notes
Ensure your salmon fillets are of similar thickness for even cooking. Patting the skin completely dry is the most important step for a crispy result.