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Mediterranean Salmon Rice Bowl
Michelle
Print Recipe
Servings
4
Ingredients
SALMON & MARINADE
12
oz
salmon
- cubed
4
tbsp
olive oil
1-1/2
tbsp
honey
1-1/2
tbsp
soy sauce
1
tsp
lemon zest
1/2
tsp
salt
1/2
tsp
black pepper
1
tsp
fresh parsley
- chopped
2
tsp
fresh thyme
- chopped
2
cloves
garlic
- minced
MEDITERRANEAN BOWL
2
pouches
TILDA
®
READY TO HEAT PURE BASMATI RICE
- cooked according to package directions
8
oz
cherry tomatoes
halved
4
oz
feta
- crumbled
1/4
red onion
- thinly sliced
1/4
cup
kalamata olives
1/4
cup
cucumber
- thinly sliced
LEMON DRESSING
4
tbsp
lemon juice
1
tsp
honey
5
tbsp
olive oil
1/4
tsp
salt
1/4
tsp
black pepper
Instructions
SALMON
Add all the marinade ingredients to a bowl and whisk to combine. Add the cubed salmon and mix to coat. Cover and refrigerate for 30 minutes.
Place the salmon on a sheet pan and broil for 12 minutes, until cooked through and opaque.
DRESSING
Place all the ingredients in a small bowl and whisk to combine.
BOWL ASSEMBLY.
Divide the Tilda® Ready to Heat Rice into 4 bowls then top with tomatoes, red onion, olives, cucumber, feta and the cooked salmon.
Drizzle with the lemon dressing. Serve and enjoy!