Looking for a vibrant, healthy, and utterly crave-worthy meal that comes together fast? Let me introduce you to these Salmon Bowls with Herbed Tahini Dressing. Picture juicy salmon fillets perched atop nutty brown rice, surrounded by crunchy shredded veggies and creamy avocado, all brought together with a bright, herby tahini sauce that you’ll want to slather on everything. Whether you’re meal-prepping for busy weekdays or just want to treat yourself to something colorful and nourishing, Salmon Bowls with Herbed Tahini Dressing are pure feel-good food in every sense!
Ingredients You’ll Need
Don’t you love when a handful of fresh, simple ingredients come together to create something magical? Each component in Salmon Bowls with Herbed Tahini Dressing plays a key role – from the nutty base to the flaky salmon to that hypnotic, green-speckled sauce. Here’s what you’ll need and a tip for each.
- Uncooked Brown Rice: The chewy, nutty bite gives these bowls substance and soaks up all the flavors.
- Salmon Fillets (skin removed): Go for fresh, high-quality fillets for maximum flavor and tender flakiness.
- Olive Oil: Just a drizzle locks in moisture and helps those spices stick to the salmon.
- Smoked Paprika: Adds a subtle smoky depth without any fuss – the key to making the salmon special.
- Garlic Powder: Rounded, mellow garlic flavor that’s easy to sprinkle and perfectly complements the fish.
- Salt and Black Pepper: Don’t skimp – these basic seasonings enhance all the layers.
- Shredded Carrots: Their sweet crunch brightens up every bite with color and texture.
- Thinly Sliced Cucumber: Cool, crisp freshness to balance out the heartier ingredients.
- Shredded Red Cabbage: Beautiful purple ribbons for a pop of color and an extra crunch factor.
- Avocado (sliced): Adds creamy decadence, tying all the flavors together.
- Toasted Sesame Seeds or Chopped Nuts (optional, for crunch): A sprinkle on top goes a long way – don’t skip if you like a little extra texture!
- Tahini: This creamy sesame seed paste is the hero of the sauce, lending richness and nuttiness.
- Lemon Juice: The zing that brightens the dressing, making the dish taste fresh and lively.
- Olive Oil (for dressing): Smooths out the tahini and brings a touch of silky richness.
- Garlic (minced): Raw and punchy, it infuses the dressing with flavor.
- Water: Just enough to thin out the tahini to drizzle-able territory.
- Fresh Parsley: Its grassy freshness gives the sauce a beautiful green hint.
- Fresh Dill or Cilantro: Go with what you love – both bring herbal brightness to the dressing.
- Salt and Pepper (for dressing): Season until the flavors come alive!
How to Make Salmon Bowls with Herbed Tahini Dressing
Step 1: Cook the Brown Rice
Start by prepping your brown rice according to the package directions. It usually simmers away for about 30 to 40 minutes. Give it a gentle fluff with a fork once all the liquid is absorbed, then let it stand uncovered – this little pause keeps it from getting too sticky, ensuring those grains remain perfectly chewy and separate for your Salmon Bowls with Herbed Tahini Dressing.
Step 2: Season and Roast the Salmon
While your rice is bubbling, preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup. Place the salmon fillets on the sheet, rub them all over with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper. Roast them for 12 to 15 minutes, or until the salmon is fork-tender and just flakes apart. The aroma will make your kitchen smell heavenly!
Step 3: Make the Herbed Tahini Dressing
As the salmon cooks, whisk up the dressing in a small bowl. Combine the tahini, lemon juice, olive oil, and minced garlic, adding a few tablespoons of water to reach a smooth, pourable consistency. Fold in the chopped parsley and dill (or cilantro), then taste and season with salt and pepper. This sauce is the magic that ties all the flavors together in your Salmon Bowls with Herbed Tahini Dressing.
Step 4: Prep Vegetables and Avocado
While the main components are finishing up, get your veggies ready. Shred the carrots and cabbage, slice the cucumber into thin half-moons, and cut your avocado right before assembly to keep it looking bright. Having all the toppings prepped means you can assemble and eat immediately!
Step 5: Assemble and Garnish
Time for the fun part: assembly! Divide the warm brown rice between two bowls, top each with a roasted salmon fillet, and arrange the carrots, cucumber, cabbage, and avocado on top. Drizzle everything generously with your herbed tahini dressing, then finish with a scattering of toasted sesame seeds or chopped nuts for crunch. Your Salmon Bowls with Herbed Tahini Dressing are ready to devour!
How to Serve Salmon Bowls with Herbed Tahini Dressing
Garnishes
A sprinkle of fresh herbs like parsley, dill, or cilantro makes each bowl feel extra fresh and shows off the herby flavors in the dressing. If you’re feeling fancy, a few lemon wedges alongside look beautiful and let anyone who loves a little extra citrus squeeze away to their heart’s content.
Side Dishes
These Salmon Bowls with Herbed Tahini Dressing are a full meal as is, but if you want to round it out, a simple leafy side salad, some warm pita bread, or a light miso soup always work beautifully. Keep sides straightforward, so the main bowl remains the star of the show.
Creative Ways to Present
If you’re feeding a crowd or looking to impress, let guests assemble their own bowls! Arrange the rice, salmon, veggies, and herbed tahini sauce buffet-style and let everyone get creative. For a “party platter,” arrange everything on a big tray for a gorgeous, family-style presentation—it’s irresistible and colorful.
Make Ahead and Storage
Storing Leftovers
To keep everything at its best, store components separately—pop rice, veggies, salmon, and dressing into individual airtight containers. This keeps the veggies crisp and the salmon flavorful. Salmon Bowls with Herbed Tahini Dressing are excellent for grabbing out of the fridge on a busy day!
Freezing
If you want to save salmon and rice for longer, both freeze beautifully. Seal the cooled salmon and rice in airtight containers or freezer bags for up to 2 months. Avoid freezing the fresh veggies or the herbed tahini dressing, as their textures won’t hold up well.
Reheating
Gently reheat salmon and rice in the microwave or covered in the oven at a low temperature until just warmed through. Add fresh veggies and your herbed tahini sauce after reheating to keep everything tasting as vibrant and fresh as possible.
FAQs
Can I use another type Main Course
Absolutely! Try swapping in arctic char, trout, or even shrimp if you’d like to mix things up. The herbed tahini dressing is super versatile and works with a variety of proteins.
Is there a way to make the dressing without tahini?
If you’re out of tahini or have a sesame allergy, try using sunbutter or even plain Greek yogurt as a base. The flavors will be different, but still creamy and delicious.
Can I make the Salmon Bowls with Herbed Tahini Dressing ahead for meal prep?
Yes! Prep the components ahead of time and store them separately. When ready to eat, just assemble and drizzle with the dressing for a quick, healthy bowl.
What’s the best way to slice the vegetables for the bowl?
A julienne peeler or mandoline makes quick work of the carrots and cucumbers, but a sharp knife works too. Keep slices thin for the perfect crunch in every bite.
How can I make these Salmon Bowls with Herbed Tahini Dressing gluten free?
This recipe is naturally gluten free—just make sure your tahini and spices don’t have any additives that contain gluten, and you’re good to go!
Final Thoughts
I can’t wait for you to take your first bite of these Salmon Bowls with Herbed Tahini Dressing—they’re nourishing, colorful, and full of flavors that just sing together. Whether it’s a weeknight dinner or a special meal, give this recipe a try and let it brighten your table!
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Salmon Bowls with Herbed Tahini Dressing Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
These Crunchy Brown Rice Salmon Bowls with Herbed Tahini Dressing are a delicious and nutritious meal option. A perfect combination of flavors and textures, this dish is easy to prepare and great for a healthy lunch or dinner.
Ingredients
For the bowls:
- 1 cup uncooked brown rice
- 2 (4- to 6-ounce) salmon fillets, skin removed
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1/2 cup shredded red cabbage
- 1 avocado, sliced
- 2 tablespoons toasted sesame seeds or chopped nuts (optional, for crunch)
For the herbed tahini dressing:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 2–3 tablespoons water (to thin)
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill or cilantro
- Salt and pepper to taste
Instructions
- Cook the brown rice: Prepare the brown rice according to package directions, fluff with a fork, and set aside.
- Bake the salmon: Preheat the oven to 400°F (200°C). Rub the salmon fillets with olive oil, season with smoked paprika, garlic powder, salt, and pepper. Bake for 12–15 minutes until cooked through.
- Make the herbed tahini dressing: In a bowl, whisk together tahini, lemon juice, olive oil, garlic, and water until smooth. Stir in the herbs, salt, and pepper.
- Assemble the bowls: Divide cooked brown rice into bowls. Top with salmon, carrots, cucumber, red cabbage, and avocado. Drizzle with tahini dressing and sprinkle with sesame seeds or nuts.
- Serve: Enjoy the bowls immediately.
Notes
- These bowls are great for meal prep—store components separately and assemble just before eating.
- The dressing also works well as a dip or salad topping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 33g
- Cholesterol: 70mg
