Mediterranean Diet Friendly Salmon Avocado Brown Rice Bowl

Total time1 hr 5 min

Prep time20 min

Cook time45 min

Mediterranean Diet Friendly Salmon Avocado Brown Rice Bowl

Flaky salmon fillets get a warm hit of turmeric and black pepper before they hit a hot skillet, crisping up beautifully skin-side down while the flesh stays tender and moist inside. Nestled into bowls of fluffy brown rice alongside creamy avocado, crisp cucumber, and shredded purple cabbage, this dish is all texture and color. A bright ginger-infused dressing, finished with a touch of honey and toasted sesame oil, gets whisked together while the rice simmers, so everything comes together in one easy sequence. Extra virgin olive oil in that dressing ties the whole bowl back to the kind of everyday, plant-forward, fish-friendly eating this way of life is built around. Scallions and a scatter of toasted sesame seeds finish things off with just the right crunch. It's an easy weeknight bowl that fits beautifully into a Mediterranean diet rotation, giving you real, whole-food ingredients in every bite.

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Ingredients

4 servings

For the rice

1 ½ cups brown rice
3 cups water
¼ tsp salt

For the dressing

3 tbsp tamari
San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified San-J Organic Tamari Brewed Soy Sauce - 10 fl oz San-J Tamari Soy Sauce Gluten Free Tamari Lite Less Sodium - 10 Fl. Oz.Eden Foods Organic, Tamari Soy Sauce, 10 fl oz (296 ml)
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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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