Anti Inflammatory Salmon Avocado Brown Rice Bowl
Few meals check as many boxes as a well-built grain bowl, and this one delivers on flavor, color, and genuine nourishment all at once. Omega-3-rich salmon is one of the most celebrated foods for keeping inflammation in check, and pairing it with creamy avocado, crunchy purple cabbage, and cool cucumber slices makes every bite feel intentional rather than virtuous. The salmon fillets get a dusting of ground turmeric before hitting a hot skillet, which adds a warm, earthy note while leaning into one of the most well-known anti-inflammatory spices around. Nutty brown rice forms the hearty base, and the ginger-sesame dressing — built from tamari, fresh grated ginger, rice vinegar, and a touch of honey — ties everything together with a bright, savory punch. The whole bowl comes together with straightforward technique: fluffy rice, a quick pan-sear for crispy-skinned salmon, and a simple whisk-together dressing that doubles as a flavor powerhouse. It serves four, making it a smart option for a weeknight dinner or meal-prep lunches that actually hold up. Clean, colorful, and deeply satisfying — this is the kind of bowl you'll want on regular rotation.
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Learn more →Ingredients
4 servings
For the rice
- 1 ½ cups brown rice
- 3 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp tamari
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh ginger, finely grated
- 1 tbsp rice vinegar
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp toasted sesame oil
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp ground turmeric
For the bowls
- 2 ripe avocados, pitted, peeled, and sliced
- 1 english cucumber, thinly sliced
- 2 cups purple cabbage, thinly shredded
- 2 scallions (green tops only), thinly sliced
- 1 tbsp sesame seeds, dry-roasted (optional)
Instructions
- 1
Combine the brown rice, 3 cups water, and 1/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, whisk together the tamari, extra virgin olive oil, grated ginger, rice vinegar, honey, and toasted sesame oil in a small bowl until smooth and well combined. Set aside.
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