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Michelle

Mediterranean Salmon Rice Bowl

Print Recipe
Servings: 4
Ingredients Method

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

Method
 

SALMON
  1. 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.
  2. Place the salmon on a sheet pan and broil for 12 minutes, until cooked through and opaque.
DRESSING
  1. Place all the ingredients in a small bowl and whisk to combine.
BOWL ASSEMBLY.
  1. Divide the Tilda® Ready to Heat Rice into 4 bowls then top with tomatoes, red onion, olives, cucumber, feta and the cooked salmon.
  2. Drizzle with the lemon dressing. Serve and enjoy!