Summer Salmon Rice Bowl
The Ultimate Summer Salmon Rice Bowl is here! Packed with flavor, real-food ingredient and so much goodness!
Ingredients
Creamy Basil Sauce
- 1 oz fresh basil leaves chopped
- 4 tablespoons plain greek yogurt
- 2 teaspoons honey more to taste
- 1 tablespoon shallot minced
- 1 tablespoon rice wine vinegar
- 1/2 cup extra virgin olive oil
- 2 pinches kosher salt
Other Rice Bowl Ingredients
- 2 cups your choice of rice cooked
- 1 cup grilled corn kernels cut off cob
- 1/2 cup feta cheese crumbled
- 1 avocado sliced
- 1 1/2 cup strawberries quartered
- 1 cup blueberries
- 1 cup cherry tomatoes halved
- balsamic glaze
Salmon Bites
- 8 oz skinless salmon cut into 1 inch chunks
- 1 tablespoon olive oil divided
- salt and pepper
- 1 tablespoon soy sauce
Instructions
- Sauce: Add Sauce ingredients to a small food processor. Blend until smooth. Taste and add additional honey for sweetness, if desired.
- Prep Other Ingredients: Make sure the other ingredients are prepped and ready to go.
- Cook Salmon: Place salmon chunks in a large bowl. Add 1/2 tablespoon olive oil and toss to coat. Season with salt and pepper. Bring large cast iron skillet to medium-high heat. Add approx. 1/2 tablespoon olive oil; swirl to coat the pan. Add salmon bites and sear on all sides. Move around pan until fully cooked. Just before they are done cooking, add the soy sauce to the pan and toss. Transfer to plate.
- Build Bowl: Divide rice, corn, feta, avocado, strawberries, blueberries, and tomatoes between 2 bowls. Add salmon on top and drizzle with balsamic vinegar. Add some Creamy Basil Sauce to the bowl and enjoy!
Notes
- Salmon Bites: Feel free to make the salmon bites in the air fryer, if you prefer.
- Grilled Corn: Here is our tutorial on how to grill sweet corn!
Did you make this recipe?Tag @thewoodenskillet on Instagram!
