RECIPE

Salmon Rice Bowl

Name: Salmon Rice Bowl
Cook time: 15 minutes
Total time: 15 min
Yield: 4
Ingredients: 1 bunch asparagus spears, trimmed; 8 oz salmon fillet; 1/4 cup rice wine vinegar; 3 tbsp sesame oil; 2 tbsp soy sauce; 2 pouches (8.8 oz each) Ben’s Original™ Ready Rice™ Whole Grain Brown Rice; 1 cup halved cherry tomatoes; 2 green onions, sliced; 1 large sheet toasted nori (seaweed), torn into smaller pieces; 4 tsp toasted sesame seeds, for garnish (optional)

A bowl of delicious bowl of salmon and rice made from a recipe that takes less than 25 minutes to make.

TIME

15 minutes

INGREDIENTS

10 items

MAKES

4 servings

Packed with color, flavor and texture, this easy salmon dish makes for a stunning, balanced lunch or dinner. And don’t forget to share this beauty of a bowl on social media!

1 bunch asparagus spears, trimmed
8 oz salmon fillet
1/4 cup rice wine vinegar
3 tbsp sesame oil
2 tbsp soy sauce
2 pouches (8.8 oz each) Ben’s Original™ Ready Rice™ Whole Grain Brown Rice
1 cup halved cherry tomatoes
2 green onions, sliced
1 large sheet toasted nori (seaweed), torn into smaller pieces
4 tsp toasted sesame seeds, for garnish (optional)

PRODUCTS USED

BEN'S ORIGINAL™ READY RICE™ Whole Grain Brown Rice

SEE DETAILS

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1
Preheat oven to 425F. Line baking sheet with parchment paper.
2
Arrange asparagus and salmon in single layer on baking sheet.
3
Combine vinegar, sesame oil and soy sauce in small bowl. Pour half the vinegar mixture over salmon and asparagus; toss gently to coat.
4
Bake for 10 to 12 minutes or until salmon is cooked through and flakes easily, and asparagus is tender.
5
Meanwhile, prepare rice according to package instructions.
6
Transfer rice to large bowl and toss with remaining vinegar mixture. Divide evenly among 4 bowls.
7
Flake salmon and evenly divide among bowls. Top with asparagus, tomatoes, green onions and nori. Garnish with sesame seeds if desired.
*
Tip: No salmon? No problem! Substitute with drained canned tuna and add in Step 7.