Being a person that cooks a lot, is an avid restaurant searcher, farmer’s market groupie and all around food obsessed person, I get asked what my favorite food is A LOT. Which is the hardest question in the world to me. I have many answers (pork buns, ceviche, baguette and dark chocolate, fish tacos, meatloaf is up there, etc) but salmon has always been an easy one for me. I love it cooked every way. Fish and summer time just kind of go together because fish is light and easy. This is a great summer lunch or dinner but an equally great winter or fall lunch or dinner because it’s as light as it is filling.
Best thing about making a grain bowl is its really versatile. You can add pretty much whatever you want on top. The first time I made this I had brown rice, black beans, corn, steamed onions, salmon, cilantro and simple guacamole. The next few times I left out the beans and corn (cause I’m lazy). Once I added a soft boiled egg (pictured above) because I didn’t have much salmon left. It became my favorite lunch. So much protein and you can add greens or swap a dressing for the simple guac. Basically I’ll give you an easy recipe and then you can make it yours BUT you have to keep the steamed onions, they make this.
Brown Rice Bowl with Roasted Salmon
serves 2 (easily doubled)
- 1 large yellow onion, cut in large rings then halved
- A large piece of salmon about 6″ (can be bigger if you want extra)
- 1 1/2 cups of medium grain brown rice
- 1 tbsp chopped cilantro
- olive oil, kosher salt and pepper
- lime juice
- Simple Gucamole (recipe below)
- 1 can black beans (optional)
- 1/2 cup frozen or fresh corn (optional)
- Preheat oven to 375 degrees. Add 3-4 cups water to a medium saucepan on high heat and bring to a boil. (I check on the rice and see if I need to add more water halfway through) Add rice and lower heat till simmering and cover with lid for about 20-30 minutes. When rice is done, fluff with fork, add a drizzle of olive oil, squeeze of lime, salt and pepper to taste. (Follow directions on your rice bag if you buy a different grain of rice all absorb differently)
- On a lined baking sheet, place the large salmon filet on one side. Pour about 1 tbsp olive oil on and massage into the top AND bottom of the filet. Add Salt and pepper to the filet as well.
- In a large piece of parchment, add the onions to the center. Add 2 tsp of olive oil and generous salt and a pinch of pepper. Mix it together. (Now we’re going to make a pocket). Fold over the parchment in half, onions still in center. Tightly roll in both sides then continue around rolling tightly until it is sealed (Picture above). Place the packet on the tray next to the salmon and place the tray in the oven. Roast for 30-40 minutes. This depends on how thick your salmon is. If you get a tail end, its thinner and might need only 20 minutes. Just cut into it to see if it’s done. The onions need 40 minutes so leave them in extra if the salmon is done first.
- To assemble, place rice in a deep bowl. Add, the steamed onions, and then the salmon along with some of its juices (from the parchment, best part!), top with cilantro and simple guacamole. Add hot sauce and pour yourself a large glass of something (ROŚE!), Enjoy 🙂
Optional for beans and corn: place a can of drained black beans, 1/2 cup defrosted or fresh corn in a saucepan with 1/2 tbsp olive oil, cilantro, 1 clove of minced garlic, cilantro sprigs, 1/4 tsp cumin, 1/4 tsp chili powder, salt, and pepper. Cook on medium low for about 10 minutes until warmed and starts to come together, add that to the bowl before the onions.
- 1 medium or large ripe avocado
- juice of 1 small lime of 1/2 large lime
- tbsp chopped cilantro
- 5 chopped cherry tomatoes
- salt and pepper
- In a small bowl mash up the avocado with a fork until desired texture, add lime juice, cilantro, tomatoes, salt and pepper to taste.