Dinner tonight is on me!
We’re talking mustard butter salmon rice bowls. Flakey, buttery salmon that is loaded with so much flavor that I can’t even STAND it.
Oh my gosh. So freaking good.
Oooooooh these salmon bowls are my new favorite thing. They make the most amazing dinner but also a fabulous lunch. They are so good when served both hot AND cold. In fact, I don’t know which way I love them more.
First, I baked the salmon with a mustard butter spread. It is SO flavorful. But also super simple! Dijon plus softened butter and few spices. New go-to combo.
I served the buttery fish on top of a bowl of brown jasmine rice. A bunch of sliced avocado, some scallions, thinly sliced radish, a sprinkle of furikake seasoning. Major taste explosion.
Okay, but here’s the thing. There is an entire other part of this recipe… QUICK PICKLED GINGER!
Holy cow, this stuff is so good. I’m not the hugest fan of ginger in its raw state (though I did chew on some last week when I was attempting to keep a cold from coming on) but pickling it takes it to a whole new level of love for me.
It’s no secret that I love ALL things pickled. Anything briney and tart and vinegary… I’m all about it. And such a broken record. Could I tell you more?
So making some quick ginger pickles has changed my life. These add even more flavor to the bowl. Such a pop of deliciousness! Also, I really just like to say GINGER PICKLES.
And while I was making the pickled ginger, I threw the radish in there too. I make pickled radish often (amazing on tacos!) so I figured it wouldn’t hurt. Super good, but not necessary!
I love that this is such a filling and satisfying meal but one that is super simple. You can prep everything ahead of time too, aside from the avocado. If you use a quick rice, the entire thing can be done in 30 minutes or less. We are talking an impressive, fantastic dinner in no time at all.
I mean, what is it about eating salmon in bowls that makes it seem different and… well… better?
Raise your hand if you’re all over this Monday meal!
Dijon Butter Salmon Rice Bowls
quick pickled ginger
- 2 ounces freshly grated ginger
- 4 radishes, thinly sliced (optional!)
- 4 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 (2-pound) salmon filet
- 4 tablespoons unsalted butter
- 1 teaspoon dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 cups cooked brown jasmine rice
- 4 green onions, sliced
- 1 avocado, thinly sliced
- 1/2 tablespoon furikake seasoning
- 1 teaspoon low sodium soy sauce
- 1 teaspoon toasted sesame oil
quick pickled ginger
Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.
Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.
Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.
To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions and avocado. Drizzle each bowl with soy sauce and sesame oil. Sprinkle with furikake and serve!
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And so full of health that there’s room for cookies!