This Salmon Rice Bowl is incredibly tasty and fulfilling. The salmon is baked to perfection, nested on steamed rice, and coated with a delicious homemade roasted pepper aioli sauce. All is garnished with avocado slices for a perfectly nutritious meal.
Table of contents
Rice bowls are great for cleaning up your diet and maintaining a balanced eating plate. It can't be easier than topping the rice with healthy protein and fresh or cooked veggies. You can make it with chicken or fish, or even tofu. And you can get creative with your vegetable and put whatever you have in the fridge. For my recipe today, I decided to cook salmon and add avocadoes. But the roasted pepper aioli sauce makes the taste unique in this dish.
Ingredients You'll Need for the Salmon Rice Bowl
There are two sauces you have to prepare in this recipe. One is the marinade for salmon, and the other is the roasted pepper aioli sauce to go over your rice and baked salmon.
Salmon Marinade Ingredients
- 2 tablespoon of olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 freshly squeezed lemon
- 1 garlic clove, minced
- Salt & pepper to taste
Roasted Red Pepper Aioli Sauce
- 2 roasted peppers, peeled
- 1 garlic clove
- 2 fresh tomatoes, medium size
- ¼ cup olive oil
- ¼ cup water
- 2 tablespoon mayo
- salt to taste
Grain and Protein
- In addition to preparing sauces, you will need about three salmon cuts, medium sized, and one tbs butter.
- 1 cup dry rice. You can use either white rice or brown rice, but you must adjust the water volume for cooking rice.
How To Prepare Salmon Rice Bowl with Roasted Pepper Aioli Sauce
Time needed: 50 minutes
This recipe is for 2-3 people.
- Prepare salmon marinade.
Combine all the ingredients for the salmon marinade in a bowl and mix well.
- Prepare baking pan.
Line baking pan with aluminum foil.
- Bake salmon.
Add salmon cuts to the pan and pour the marinade over them, ensuring the salmon is sitting in the liquid. Let it sit for about 5-10 minutes. You can do this while you wait for the oven to heat up to 355 F (180 C).
When ready to bake the salmon, put pieces of butter over the salmon cuts and bake for about 25 - 30 min or until the salmon is pink and flaky.
Remove the salmon from the oven and sprinkle some dried dill over the cuts. Set aside. - Cook rice.
Please follow instructions from the bag/box when cooking the rice. My recipe below is optimized for brown rice.
Add 2 cups of water to a pot and heat to boiling.
Wash 1 cup of brown rice under running water.
Add washed rice to the boiling water, reduce the heat to low, cover and cook for 30 minutes.
Adding 1 tablespoon of butter to the rice while cooking is optional for a creamier taste.
You can set it aside for the next step when the rice is cooked. - Prepare Roasted pepper aioli sauce.
Put all the ingredients for the aioli sauce into the blender, and pulse until all is well mixed.
Note: You can roast the peppers on your own or buy roasted peppers in the store. They are usually packed in a glass container, and I regularly find them in Whole Foods, Trader Joe's, and Fresh Thyme stores.
How to Roast Peppers in the Oven
I recommend using long sweet peppers for roasting, and you could use red or yellow.
- Preheat oven to 400 F (200 C).
- Brush a baking sheet lightly with olive oil and lay peppers. Bake for about 20 minutes or until the skin is dark and has collapsed.
- Return to oven and bake for another 20 minutes. Note: your baking time might end up longer or shorter, so consider that it is done when the skin is dark and collapsed.
- Take the peppers out of the oven and let them cool.
- Peel the skin from the peppers, as leaving the skin on might be hard to digest, especially since you will put it in aioli sauce.
How to Serve Salmon Rice Bowl
Add about 1 cup of cooked rice to the serving bowl. Flake the salmon with a fork and add it to the rice. Add a generous amount of roasted pepper aioli sauce over rice and salmon. Top everything with fresh avocado cut into cubes.
If you liked this recipe, here are some other great recipes to try:
📖 Recipe
Salmon Rice Bowl with Roasted Pepper Aioli Sauce
Ingredients
- ⅓ cup olive oil
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 1 lemon freshly squeezed
- 2 cloves garlic minced
- salt to taste
- pepper to taste
- 2 peppers roasted, peeled
- 2 tomatoes fresh, medium size
- 2 ¼ cup water
- 2 tablespoon mayonnaise
- 1 cup rice
- 1 lb salmon
- 1 avocado
- 1 tablespoon butter
Instructions
- Prepare salmon marinade. Combine all the ingredients for the salmon marinade in a bowl and mix well.
- Prepare baking pan. Line baking pan with aluminum foil.
- Bake salmon. Add salmon cuts to the pan and pour the marinade over them, ensuring the salmon is sitting in the liquid. Let it sit for about 5-10 minutes. You can do this while you wait for the oven to heat up to 355 F (180 C).
- When ready to bake the salmon, put pieces of butter over the salmon cuts and bake for about 25 - 30 min or until the salmon is pink and flaky.
- Remove the salmon from the oven and sprinkle some dried dill over the cuts. Set aside.
- Cook rice. Please follow instructions from the bag/box when cooking the rice. My recipe below is optimized for brown rice.
- Add 2 cups of water to a pot and heat to boiling.
- Wash 1 cup of brown rice under running water.
- Add washed rice to the boiling water, reduce the heat to low, cover, and cook for 30 minutes.
- Adding 1 tablespoon of butter to the rice while cooking is optional for a creamier taste.You can set it aside for the next step when rice is cooked.
- Prepare Roasted pepper aioli sauce. Put all the ingredients for the aioli sauce into the blender, and pulse until all is well mixed.
- Note: You can roast the peppers on your own or buy roasted peppers in the store. They are usually packed in a glass container, and I regularly find them in Whole Foods, Trader Joe's, and Fresh Thyme stores.
- How to Roast Peppers in the Oven. I recommend using long sweet peppers for roasting, and you could use red or yellow.
- Preheat oven to 400 F (200 C).
- Brush a baking sheet lightly with olive oil and lay peppers. Bake for about 20 minutes or until the skin is dark and has collapsed.
- Return to oven and bake for another 20 minutes. Note: your baking time might end up longer or shorter, so consider that it is done when the skin is dark and collapsed.
- Take the peppers out of the oven and let them cool.
- Peel the skin from the peppers, as leaving the skin on might be hard to digest, especially since you will put it in aioli sauce.
- Add about 1 cup of cooked rice to the serving bowl. Flake the salmon with a fork and add it to the rice. Add a generous amount of roasted pepper aioli sauce over rice and salmon. Top everything with fresh avocado cut into cubes.
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