Herb Crusted Salmon Rice Bowls

• 1 ½ cups jasmine rice
• 2 cups water
• 4 salmon fillets (6 oz each)
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 cucumber, diced
• 1 red bell pepper, diced

Steps

1. 1 Rinse the jasmine rice and cook it in 2 cups of water according to package instructions.
2. 2 Preheat oven to 400°F (200°C).
3. 3 In a small bowl, mix parsley, dill, Parmesan, garlic powder, paprika, salt, and pepper.
4. 4 Brush salmon fillets with olive oil, then press the herb mixture onto both sides.
5. 5 Place salmon on a parchment-lined baking sheet and bake for 12-15 minutes, until cooked through.
6. 6 While salmon bakes, whisk together lime juice, honey, and soy sauce in a small bowl.
7. 7 Prepare the cucumber and red bell pepper, then set aside.
8. 8 Divide the cooked rice into four bowls.
9. 9 Top each bowl with a salmon fillet and drizzle with the lime glaze.
10. 10 Garnish with cucumber and red bell pepper.

Equipment

• Baking sheet
• Parchment paper
• Baking dish
• Mixing bowls

Variations

• Substitute cod or tilapia for salmon for a different flavor profile.

Substitutions

• Use breadcrumbs instead of Parmesan for a gluten-containing but dairy-free option.

Pairings

• Pairs well with a crisp Chardonnay or a light Sauvignon Blanc.

Nutrition

Tips

• For extra flavor, marinate the salmon in the lime glaze for 30 minutes before crusting.
• Ensure the salmon is properly seasoned before adding the herb crust for maximum taste.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of steamed broccoli or a mixed green salad for a complete meal.

FAQ