Capsaicin Free Salmon Avocado Brown Rice Bowl
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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
- 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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