Can I use frozen salmon?

Yes! Thaw frozen salmon fillets in the fridge overnight or in a bowl of cool water, then pat dry before cooking.

How should I store the leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. You can also store the components separately (brown rice, dressing, greens, edamame, cucumbers) and assemble when ready to eat.

Where do I find edamame?

Shelled edamame is in the frozen vegetable aisle of most grocery stores.

Salmon Buddha Bowl with Ginger Lime Dressing

Description

Whether you’re looking for a quick weeknight dinner or meal prep inspiration, this salmon Buddha bowl has you covered. Simple, flavorful and packed with nutrient-dense ingredients.

Ingredients

Units Scale

1lb salmon (four 4oz fillets)
pinches of salt and pepper
1 1/4 cup brown rice, uncooked
1 large avocado, sliced
3 small Persian cucumbers, thinly sliced
1 cup shelled edamame
1 batch ginger lime dressing
for serving: mixed greens, sriracha mayo, sesame seeds, lime wedges

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Instructions

Preheat oven to 425 degrees.
Rinse the brown rice in a fine mesh sieve until the water runs clear. Place rice in a medium saucepan with 2 ¼ cups water and a pinch of salt. Bring to a boil, then reduce to a simmer and cover with a tight fitting lid. Cook for 25 minutes, turn off the heat, do not take the lid off and let sit for 10 minutes. Fluff with a fork.
Blitz up the ginger lime dressing.
Pat the salmon fillets dry, sprinkle with salt and pepper and place on a lined sheet pan. Add a spoonful of ginger lime dressing to each fillet, spreading it around to coat the salmon. Roast for 10-12 minutes, until the salmon reaches an internal temperature of 145 degrees and salmon flakes easily with a fork. (see note)
Toss a few tablespoons of dressing with the sliced cucumbers and set aside. I like to run the edamame under warm water to thaw and then toss with a little toasted sesame oil and pinch of salt. Slice the avocado and spritz with lime juice and sprinkle of salt.
Assemble your bowls! Make a nice lil bed of fluffy brown rice and mixed greens. Top with marinated cucumbers, sliced avocado, edamame and salmon. Drizzle the entire bowl with more dressing and sriracha mayo, sprinkle with sesame seeds and dinner is served!

Notes

Cook time: Cook time will vary depending on the thickness of the salmon fillet, mine were about 1 inch thick and were done in 12 minutes. As a general rule, salmon takes about 10 minutes per inch of thickness at 425 degrees.

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Nutrition

Serving Size: 1 bowl (4oz salmon + 3/4 cup cooked brown rice + veggies)
Calories: 585
Sugar: 1.9 g
Sodium: 104.1 mg
Fat: 27.3 g
Carbohydrates: 53.1 g
Fiber: 6.4 g
Protein: 34.4 g
Cholesterol: 57.9 mg