Crispy Salmon Rice Salad Bowl
A vibrant and refreshing salad bowl featuring crispy grilled salmon, fresh vegetables, and a tangy lemon vinaigrette, perfect for a healthy summer lunch.
Equipment
- 1 grill or grill pan for grilling salmon
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Salad Ingredients
- 1 lb salmon fillets
- 1 cup jasmine rice
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 2 cups arugula
Lemon Vinaigrette
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Toppings
- 1 tbsp sesame seeds toasted
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Pat the salmon fillets dry with paper towels. Season with salt and pepper on both sides.
- Preheat the grill to medium-high heat. Lightly oil the grates. Place the salmon skin-side down and grill for about 6 minutes. Flip and grill for another 2-4 minutes until the skin is crispy and the salmon is cooked through.
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. Cook according to package instructions. Fluff with a fork and let it cool slightly.
- Slice the cucumber and halve the cherry tomatoes. Set aside.
Assembling the Salad Bowl
- In a large mixing bowl, combine the cooked rice, cherry tomatoes, cucumber slices, and arugula.
- In a small bowl, whisk together olive oil, lemon juice, dijon mustard, and minced garlic. Season with salt and pepper.
- Add the grilled salmon chunks to the salad. Drizzle with the lemon vinaigrette and toss gently to combine. Garnish with toasted sesame seeds and chopped parsley.
Serving and Storage
- Serve the salad bowls immediately while the salmon is warm and the vegetables are fresh.
- Store any leftover salad in an airtight container in the refrigerator for up to 2 days. For best results, store the dressing separately and add just before serving.
Notes
Pro Tips: Pat the salmon dry before grilling for extra crispiness. Use fresh lemon juice for the best vinaigrette flavor. Ingredient Substitutions: Try quinoa or farro instead of rice. How to Serve: Pair with a crisp white wine or iced tea. Storage & Freshness: Store leftovers in an airtight container. Make-Ahead Tips: Cook the rice and prepare the vegetables in advance for quicker assembly.