Interstitial Cystitis Friendly Herb Salmon Rice Bowl with Roasted Butternut Squash
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups jasmine rice
- 2 ¾ cups water
- ½ tsp fine sea salt
For the roasted squash
- 1 small butternut squash (about 2 lb), peeled, seeded, and cut into ¾-inch cubes
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the herb sauce
- 1 cup fresh basil leaves, loosely packed
- 1 cup fresh flat-leaf parsley leaves, loosely packed
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 tbsp water
- ¼ tsp fine sea salt
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on or skinless, fresh (not previously frozen and thawed more than 24 hours ago)
- 1 tbsp olive oil
- ½ tsp fine sea salt
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Rinse the jasmine rice in a fine-mesh strainer under cold water until the water runs mostly clear, then transfer to a large saucepan with 2¾ cups water and ½ tsp salt. Bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, toss the butternut squash cubes with 2 tbsp olive oil and ½ tsp salt on a rimmed baking sheet, spreading them in a single layer with space between pieces. Roast on the center rack for 25–30 minutes, flipping once halfway through, until the edges are golden and the cubes are tender when pierced with a fork.
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