Description
A colorful and healthy summer meal featuring flaky salmon, fluffy rice, and a vibrant medley of fruits, vegetables, and herbs. Fresh flavors and satisfying textures make this bowl perfect for any day.
Ingredients
1 cup brown rice, uncooked
1 salmon fillet (6 oz)
1 cup fresh strawberries, sliced
1/2 cup fresh blueberries
1 ear of grilled corn, kernels cut off
1/2 cup cherry tomatoes, halved
1/2 avocado, diced
1/4 cup fresh basil, chopped
1/4 cup feta cheese, crumbled
2 tbsp olive oil
Juice of 1 lemon
1 tsp honey
1 tbsp balsamic vinegar
Salt and pepper to taste
Instructions
Rinse the rice thoroughly and cook according to package instructions.
Pat the salmon fillet dry and season with salt and pepper. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Cook the salmon for 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
In a small bowl, mix the remaining olive oil, lemon juice, honey, balsamic vinegar, and a pinch of salt. Set aside as the dressing.
In a large bowl, combine the cooked rice, sliced strawberries, blueberries, grilled corn, cherry tomatoes, avocado, and basil. Drizzle the dressing over the rice mixture and toss gently.
Top with the cooked salmon and crumbled feta cheese. Serve immediately.
Notes
For a vegan version, omit the feta cheese or use a vegan alternative.
You can customize this bowl by adding cucumbers, red onions, or grilled zucchini.
The rice and salmon can be prepared in advance and assembled just before serving.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Grilling/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 10g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 160mg