Salmon Rice Bowl with Roasted Pepper Aioli Sauce

5 from 1 vote

Salmon Rice Bowl with Roasted Pepper Aioli Sauce

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.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Servings: people

Calories: 911kcal

Author: Dr. Nena Stefanovic

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.

Notes

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.

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.

Nutrition