Orange Balsamic Salmon and Veggie Rice Bowls
- Lauren Eileen
- Feb 11
- 2 min read
Something about a bowl of rice is just so... comforting. The soft fragrance of the grains, the warmth, the hearty and healthy nourishment it provides. Rice is amazing. No one can convince me otherwise. It is simply in a tier of its own when it comes to kitchen staples.
One of my favorite things about rice is its versatility. It can be used for so. many. dishes. Class curry? Perfect. Soup? A beautiful pairing. Breakfast? You'll be full for hours. You just can't beat rice for the sheer number of delicious dishes it can provide.
And to top it all off? It's affordable! One cup of dry rice can easily feed three people, if not four! The 25lb bag I bought at the bulk grocery market for $20 lasted me and my partner a year, and we eat rice at least once a week. It's incredible how economical and nourishing rice is. No wonder it's beloved by cultures all over the world!
Speaking of beloved kitchen tips, I highly recommend checking out a rice maker (See this post to read why). They're extremely convenient for a dish like this, and they will make healthy eating so much simpler! Here's an affiliate link to my favorite rice cooker by Zojirushi.
Now, I humbly introduce you to one of my favorite easy meals, the ever-adaptable rice bowl. Since rice pairs so well with so many foods, it becomes so easy to use with whatever you happen to have in your pantry on a given day. Whether it be squash, beans, greens, corn, eggs...you name it! You can probably mix it with rice and have a great meal.
And so I would like to share with you just one iteration of this beloved meal strategy: Orange Balsamic Salmon & Veggie Rice Bowls. These bad boys pack so much protein, so much fiber, and so much flavor. They come together in under an hour. They're affordable, adaptable, and oh so good for you (and approved by my certified dietician mom! Hi mom!)
Even though I've made these at least 5 times now, I find myself craving this meal on a weekly basis. It's just so tasty, and it leaves me with that feeling of nourishment and energy that tells me I'm full, but not overly so. You know those foods that you eat and then feel like a video game character that just got an HP boost? That's these rice salmon and veg rice bowls.
Now for the recipe -- I told myself when I started this blog that I wouldn't force readers to scroll for minutes before they could see the goods! So here we go....
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Pre-heat the oven to 400 F.
While the oven preheats, prepare the rice. Scoop the dry rice into a strainer (one with very small holes) and rinse with cold water for about 2 minutes. Shake the rice as you rinse and move the strainer up and down so the water flows through the rice with more gusto. This helps to remove more starch from the rice, so that it will be less sticky.
Once the rice is rinsed, pour it into your rice maker or pot. Add water and a drizzle of olive oil. Either press the start button on your rice maker, or follow instructions on the bag of rice to cook over the stovetop.
2
While the rice cooks, prepare the salmon. Place salmon, salt, pepper, orange balsamic glaze, and the juice of half the orange into a bag and seal. Allow to sit and marinate at room temp while you prepare the vegetables.
3
Prepare the squash. Place the squash, salt, pepper, cayenne, and olive oil into a bowl. Stir until fully mixed and squash is coated with oil and spices. Spread the squash onto a baking sheet (I like to line mine with parchment paper for easy cleanup,) and place in the oven. Bake at 400 F for 20 minutes. Then, flip the pieces of squash and bake for another 20 minutes or until tender.
4
Prepare the chickpeas. Place the chickpeas, za'atar seasoning, turmeric, salt, pepper, cumin, cayenne, and olive oil into a mixing bowl. (I usually reuse the one for the squash.) Mix until the chickpeas are evenly coated with the spices and olive oil. Spread onto a baking sheet that is lined with parchment paper, and place in the oven when the squash has about 20 minutes left to cook. Bake the chickpeas for 10 minutes, stir and flip, and then return to the oven and bake for 10 more minutes or until chickpeas are slightly crispy.
5
Once the vegetables are in the oven, cook the salmon. In a wide nonstick pan, heat olive oil over medium heat. Remove salmon from the marinating bag with tongs, being careful not to break up the fish, and carefully place into the pan skin side down. Cover while cooking for about 4 minutes on this side, then flip and cook uncovered for about 4 more minutes or until fish is fully cooked. In the last minute, squeeze juice from the remaining half orange over the salmon pieces to imbue them with more flavor. Remove from heat when cooked through.
6
As your salmon and veggies come together, your rice should be ready to go! Now for the fun part: assembling your bowl.
Add as much rice, squash, and chickpeas to your bowl as you like. Then, add a piece of salmon, greens, and any other condiments you prefer. I personally love to add soy sauce, a little squeeze of lemon juice, and sriracha. Enjoy!
Instructions
1.5 cups jasmine or basmati rice
2 cups water
drizzle of olive oil
Rice
2 Atlantic Salmon Filets (skin on)
1 tbsp olive oil
2 tbsp orange balsamic glaze (or balsamic glaze + fresh orange juice)
1 navel orange
garlic salt (dash)
fresh ground pepper
Orange Balsamic Salmon
16 oz cubed butternut squash
1 tbsp olive oil
1 tsp lemon pepper
1 tsp garlic salt
dash of cayenne pepper (optional)
Oven Roasted Butternut Squash
1 can chickpeas
1/2 tbsp za'atar seasoning
1/2 tsp garlic salt
1/2 tsp ground pepper
1/2 tsp turmeric powder
1/4 tsp cumin
dash of cayenne (optional)
1 tbsp olive oil
Za'atar Seasoned Chickpeas
soy sauce
sriracha (or other hot sauce)
fresh lemon
microgreens (or other greens like arugula)
Add-ons
Orange Balsamic Salmon and Veggie Rice Bowls
Writer
Lauren
These healthy and hearty salmon veggie rice bowls are perfect for a filling, easy meal!
Servings :
2
Calories:
550 Calories / Serving
Prep Time
10 min
Cooking Time
45 min
Rest Time
0 min
Total Time
50 min
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