I am here today to share the recipe for this beautiful, flavorful, exciting salmon bowl. I am on a “bowl” kick lately and this one is all about salmon and its complimenting flavors.
To go straight to the recipe for Salmon Bowl, click here.
It is a simple and wonderful case of putting things together and enjoying the combination of rich, fatty salmon, briny onions, creamy avocado, fresh, crunchy cucumber, and tangy farmers cheese. Rice adds a nice carb-y base, which makes it my go-to on physically demanding days.
Obviously, skip or replace the rice as you see fit to meet your nutrition goals. You might also increase the quantity of everything else to get away from needing a base for this. To quote Serena Cosmo – you are the master of your dining destiny!
A couple of things that require some prep work ahead of time: rice and pickled red onions. I pickle mine by mixing them with red wine vinegar, water, salt, and sugar and then refrigerating for a few hours. If you have the time, they will reach a gorgeous, even pink color after a few days. They are great as an add-on or a topping on a lot of other dishes (tacos, salads, tartines) and truly shine in this mix.
If you’d like a recipe, this is a great one: Pickled Red Onions Recipe: How to Make It
Jasmine rice takes about 20 minutes – I always follow the instructions on the package and it turns out perfect every time.
One of the things I almost always have in my freezer is Wegman’s frozen Sockeye salmon. It comes individually wrapped with 5 pieces. I love fresh wild salmon when it’s available. But when it’s out of season, frozen salmon saves the day. (And money.)
You can of course to choose to use whatever salmon you like, have, or want. Whether it’s farmed, sashimi, or even canned – it would be a beautiful and tasty dish any way you slice it. But be advised, cooking times may vary greatly between the types so adjust accordingly.
Farmers cheese reminds me of a dryer ricotta cheese. I chose it for its mild flavor, but if I were to crank it up a notch, I’d opt for feta, goat cheese, or even squares of grilled bread cheese.
Bread cheese is a type of cheese you grill like halloumi and I have a post about it. (It’s delicious.)
- 2 filets wild sockeye salmon
- 1 Tb olive oil
- salt, to taste
- freshly ground black pepper, to taste
- freshly squeezed lemon juice from 1/2 lemon, divided
- 1/2 C Jasmine rice
- 1 large avocado
- 2 mini cucumbers
- 1/2 C pickled red onions
- 1/2 C farmers cheese
- Preheat the oven to 425 F.
- Cook rice according to the package instructions.
- While rice cooks, brush salmon filets with olive oil and season to taste with salt and freshly ground pepper.
- Place in the preheated oven for 10-15 minutes or until cooked to lighter pink inside. Drizzle with one part of lemon juice and set aside
- Cut cucumbers in 1/2-3/4 inch slices and sprinkle with salt.
- Drizzle avocado with the remainder of lemon juice.
- Divide rice between two bowls.
- Add salmon, salted cucumbers, pickled red onions, avocado, and farmers cheese.
- Season with freshly ground black pepper, extra lemon juice, or olive oil, if desired.
- Serve and enjoy! 🙂