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Thai Salmon Brown Rice Bowls

0 | 0 Reviews
Total Time:Prep/Total Time: 15 min.

Recipe by Naylet LaRochelle, Miami, Florida

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 09, 2024

This speedy salmon recipe couldn't be any easier. The store-bought sesame ginger dressing saves time and adds extra flavor to this healthy dish. — Naylet LaRochelle, Miami, Florida


Test Kitchen tips
  • Sometimes 4-ounce salmon fillets are hard to find. Another option is to simply buy a 1-pound fillet and cut it into four portions.
  • People seem to love or hate cilantro. If it’s not your favorite, omit the cilantro and add some chopped fresh parsley instead.
    • TEST KITCHEN APPROVED

    Thai Salmon Brown Rice Bowls

    0 | 0 Reviews Add your review
    Yield:4 servings
    Prep:5 min
    Cook:10 min
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    Ingredients

    • 4 salmon fillets (4 ounces each)
    • 1/2 cup sesame ginger salad dressing, divided
    • 3 cups hot cooked brown rice
    • 1/2 cup chopped fresh cilantro
    • 1/4 teaspoon salt
    • 1 cup julienned carrot
    • Thinly sliced red cabbage, optional
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    Directions

    1. Preheat oven to 400°. Place salmon in a foil-lined 15x10x1-in. pan; brush with 1/4 cup dressing. Bake until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, toss rice with cilantro and salt.
    2. To serve, divide rice mixture among 4 bowls. Top with salmon, carrot and, if desired, cabbage. Drizzle with remaining dressing.

    Nutrition Facts

    1 serving: 486 calories, 21g fat (4g saturated fat), 57mg cholesterol, 532mg sodium, 49g carbohydrate (8g sugars, 3g fiber), 24g protein.