Mediterranean Salmon Rice Bowl
This outstanding Mediterranean rice bowl is loaded with juicy salmon, fresh herbs, and tasty vegetables – and the Tilda® Ready to Heat Pure Basmati Rice absorbs every drop of the savory marinade and lemon dressing! Recipe courtesy of Michelle (@IHeartPublix).
- 31 - 60 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- Salmon & Marinade:
- 12 oz Salmon, cubed
- 4 tbsp olive oil
- 1-1/2 tbsp honey
- 1-1/2 tbsp soy sauce
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fresh parsley, chopped
- 2 tsp fresh thyme, chopped
- 2 cloves garlic, minced
- Mediterranean Bowl:
- 2 pouches Tilda® Ready to Heat Pure Basmati Rice
- 8 oz cherry tomatoes, halved
- 4 oz crumbled feta
- ¼ red onion, thinly sliced
- ¼ cup kalamata olives
- ¼ cup cucumber, thinly sliced
- Lemon Dressing:
- 4 tbsp lemon juice
- 1 tsp honey
- 5 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
How to make Mediterranean Salmon Rice Bowl
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For the salmon, add all the marinade ingredients to a bowl and whisk to combine. Add the cubed salmon and mix to coat. Cover and refrigerate for 30 minutes.
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Place the salmon on a sheet pan and broil for 12 minutes, until cooked through and opaque.
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For the dressing place all the ingredients in a small bowl and whisk to combine.
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Then cook Tilda Pure Basmati rice according to package directions.
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Divide the Tilda Pure Basmati into 4 bowls, then top with tomatoes, red onion, olives, cucumber, feta, and the cooked salmon.
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Drizzle with the lemon dressing. Serve and enjoy!
