Crispy Rice Bowl with Blackberry-Glazed Salmon
Prep Time
Cooking Mode
Bowls
2 tbsp butter
4 cups cooked jasmine rice, cold (see note)
3 tbsp rice vinegar
2 tbsp vegetable or olive oil
1 tbsp maple syrup
½ lb green beans, trimmed, blanched and halved
2 carrots, grated
2 shallots or ½ small red onion, thinly sliced
3 cups spring mix salad
Blackberry Glaze & Salmon
1 cup fresh blackberries, plus more for serving
2 tbsp rice vinegar
2 tbsp maple syrup
1 tbsp whole-grain mustard
1 ½ lb salmon fillet with skin, cut into 4 pieces
1 tbsp vegetable or olive oil
Bowls
2 tbsp butter
4 cups cooked jasmine rice, cold (see note)
3 tbsp rice vinegar
2 tbsp vegetable or olive oil
1 tbsp maple syrup
½ lb green beans, trimmed, blanched and halved
2 carrots, grated
2 shallots or ½ small red onion, thinly sliced
3 cups spring mix salad
Blackberry Glaze & Salmon
1 cup fresh blackberries, plus more for serving
2 tbsp rice vinegar
2 tbsp maple syrup
1 tbsp whole-grain mustard
1 ½ lb salmon fillet with skin, cut into 4 pieces
1 tbsp vegetable or olive oil
Directions
1Bowls: In a large non-stick skillet over medium heat, melt the butter. Add the rice and stir to coat with the butter. Using a spatula, press on the rice to spread out in an even layer. Cook, without stirring, for 10 minutes. Stir the rice and press down again into an even layer. Continue to cook for 5 minutes, without stirring, or until the rice is crispy and golden. Set aside and keep warm.
2Meanwhile, in a large bowl, combine the rice vinegar, oil and maple syrup. Add the green beans, carrots and onion. Season with salt and pepper. Mix well and let marinate while you prepare the glaze and salmon.
3Blackberry Glaze and Salmon: In another non-stick skillet, combine the blackberries, vinegar, syrup and mustard. Season with salt and pepper. Bring to a boil. Simmer over medium heat for 5 minutes, stirring occasionally. Using a potato masher, crush the blackberries. Simmer for 1 more minute. Transfer to a bowl. Wash out the skillet.
4Place the salmon pieces on a plate. Season with salt. Off the heat, pour the oil into the clean skillet. Place the salmon in the skillet, skin-side down. Cook over medium heat for 6 to 8 minutes or until the skin is golden and crispy. Flip the salmon pieces over. Continue to cook for 1 to 2 minutes or until cooked to the desired doneness.
5Flip the fish over, skin-side down. Remove the skillet from the heat. Immediately top the flesh-side of the fish with the blackberry glaze.
6Add the spring mix to the bowl of salad. Mix well. Adjust the seasoning.
7Divide the rice and salmon (with or without skin) among four bowls. Top with the salad, fresh blackberries and any dressing remaining in the bowl.
Disclaimer
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Personal Note
Personal Note
