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Salmon Bowl with Rice, Avocado, and Spicy Yogurt Drizzle Recipe

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4.2 from 56 reviews

This vibrant Salmon Bowl recipe combines perfectly pan-seared salmon with fragrant basmati rice and a colorful medley of fresh vegetables. A flavorful soy-honey glaze and a spicy Greek yogurt drizzle elevate the dish, creating a wholesome and satisfying meal ready in just 36 minutes.

Ingredients

For the Salmon and Sauce

  • 1/8 cup soy sauce
  • 2 tsp honey
  • 2 tsp water
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 tsp cornstarch
  • 1 tbsp olive oil
  • 2 salmon fillets

For the Rice

  • 1 cup basmati rice
  • 1.5 cups water
  • Salt, to taste
  • Cardamom, 2-3 pods or 1/4 tsp ground cardamom

For the Bowl Assembly

  • 1 carrot, grated
  • 1 medium avocado, diced
  • ½ red onion, diced
  • 4 small pickles, sliced
  • 2 tbsp Greek yogurt
  • 1 tbsp sriracha sauce
  • Sesame seeds, for garnish
  • Dill, chopped (optional)

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together soy sauce, honey, water, garlic powder, ginger powder, and cornstarch until smooth and well combined. This will be the glaze for the salmon.
  2. Cook the Salmon: Heat a frying pan over medium-high heat and add olive oil. Place the salmon fillets in the pan skin-side down (if skin is on). Pour the prepared sauce over the salmon. Cook the salmon for 3-4 minutes on each side, allowing the sauce to thicken and coat the fish. Once cooked through and caramelized, remove the salmon from the pan and set aside.
  3. Cook the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Add the rice, water, salt to taste, and cardamom to a medium saucepan. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 10-13 minutes or until rice is tender and water is absorbed. Remove from heat and let it rest covered for 5 minutes.
  4. Prepare the Vegetables: While the rice and salmon cook, grate the carrot, dice the avocado and red onion, and slice the pickles. Set aside for assembly.
  5. Make the Spicy Yogurt Sauce: In a small bowl, combine Greek yogurt with sriracha sauce, mixing well until smooth.
  6. Assemble the Bowls: Divide the cooked rice evenly between two bowls. Top each bowl with the grated carrot, diced avocado, diced red onion, and sliced pickles. Place one salmon fillet on top of each bowl. Drizzle any remaining pan sauce over the salmon and rice mixture. Finally, spoon the spicy yogurt sauce over the bowls and sprinkle with sesame seeds and chopped dill if using.

Notes

  • Rinsing the rice before cooking helps achieve fluffy, separate grains.
  • Adjust the amount of sriracha in the yogurt sauce based on your preferred spice level.
  • Using fresh dill is optional but adds a nice herbal flavor to the bowl.
  • Ensure the salmon is cooked to an internal temperature of 145°F (63°C) for safe consumption.
  • You can substitute basmati rice with jasmine rice or quinoa for a different texture.

Find it online: https://recipethrive.com/salmon-bowl-with-rice-avocado-and-spicy-yogurt-drizzle-recipe/