This Salmon and Rice bowl was so easy to make and so quick. It's so delicious and nutritious - so much flavor and protein in a small bowl.
This is a great hearty meal to make for the family or yourself in the middle of the week.
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Ingredients Overview
The recipe consists of 3 general categories:
*See recipe card for quantities*
Salmon & Vegetables
- Salmon Fillet
- Garlic Salt
- Garlic Powder
- Onion Powder
- All-purpose or Everglades seasoning
- Ground Pepper
- Cayenne Pepper optional - if you want an extra kick
- Cabbage
- Broccoli
- Oil of preference
Rice
- Long Grain White Rice
- Water
- Unsalted butter
Rest of The Bowl
- Black Beans
- Tomato
- Avocado
- Lemon
- Salt
- Ground Pepper
- Parsley optional - for topping ('cuz we fancy)
Instructions Overview
Here's what the process will look like!
Cook your rice!
Cook your salmon and vegetables!
Prepare the bowl contents.
Combine in serving bowl and sprinkle with parsley!
Hint: Add oil to dish or tray before placing Salmon fillet and vegetables on it to get a nice crispy bottom and to avoid sticking!
Substitutions
- Rice - you can use any type of rice you prefer for this recipe, but just note that cook time may vary depending on that type of rice!
- Vegetables - you're welcome to substitute any of the vegetables for some of your favorites!
Variations
- Spicy - add the cayenne pepper to your seasonings and feel free to add in a slice or two of jalapeños pieces to your bowl contents for extra heat!
Equipment
I got a new toy to play with and it's a game changer in my house. Have you ever heard of the Ninja Combi cooker? It's a 14-in-1 multi-cooker and it helped me make this recipe in 15 minutes. If you want to check it out, here it is!
If you don't have a Combi cooker, don't worry at all! You can make this recipe using standing conventional kitchen appliances:
- Rice Cooker or Medium Stovetop Pot
- Baking Sheet
- Aluminum Foil
- Chopping Knife
- Cutting board
- Large Mixing Bowl
- Spoon
You can find some of my favorite equipment here if you need any guidance!
Quick & Easy Salmon and Rice Bowl
Equipment
- 1 Ninja Combi 14-in-1 Cooker if you don't have this, you can absolutely cook the ingredients separately with conventional kitchen appliances (ie. Rice Cooker or Medium Stovetop Pot for Rice, Oven and Baking Sheet with Aluminum Foil for Salmon)
- 1 Large Mixing Bowl
- 1 Chopping Knife for chopping produce
- 1 Cutting Board for chopping produce
- 1 Spoon
Ingredients
Salmon & Vegetables
- 1 lb Salmon Fillet
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon all-purpose or Everglades seasoning
- ½ teaspoon ground pepper
- 1 teaspoon cayenne pepper optional - if you want an extra kick
- 1 cup cabbage = approx ½ head of cabbage
- 1 cup broccoli = approx 1 head of broccoli
- 1-2 tablespoon oil of preference to oil baking tray
Rice
- 2 cups long grain white rice
- 4 cups water
- 2 tablespoon unsalted butter optional but recommended for flavor
The Rest of the Bowl
- 1 can black beans = ~15oz
- ½ small white onion chopped
- 1 medium tomato chopped
- 1 large avocado
- ½ large lemon squeezed (just need lemon juice)
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 sprinkle parsley optional - for topping ('cuz we fancy)
Instructions
If using the Ninja Combi...
- Make sure the notch on the upper right hand side (if you're facing the cooker) is flipped to "Combi Cooker." Preheat your Combi cooker. It'll beep when ready.
- Grab your bottom try from the Combi cooker and pour in your rice, water, and add your butter. Set aside while you chop your broccoli and cabbage.
- In the upper tray of the Combi cooker, add some oil to the surface before placing anything on it.
- Designate half of the try for the broccoli and cabbage, and the other half for your Salmon fillet.
- Seasoning your salmon fillet with all the seasoning ingredients. You're welcome to adjust measurements as you like (I'm personally a big flavor person so I like to add a lot, but you can definitely adjust to what you prefer). Place the Salmon fillet on its side of the tray next to the broccoli and cabbage.
- Once the Combi cooker has finished pre-heating, insert the rice (bottom tray) and the salmon, broccoli, and cabbage (top tray) into the cooker and let it cook! Should only be 15 minutes.
- While the cooker is doing its thing, drain your black beans and rinse them before adding them to your large mixing bowl. Add in avocado, tomato, onion, salt, pepper, and lemon juice. Mix everything together and use a spoon to fold ingredients into each other.
- Once Combi is done cooking, remove ingredients. Add the broccoli and cabbage into your large mixing bowl and mix in with other ingredients. Again, fold everything into each other so that avocado spreads. Cut the Salmon up so you get Salmon bits to add into your final dish.
- Layer your Salmon Rice Bowl per serving bowl. Start with the rice, add in the contents of the large mixing bowl, then add salmon bits. Top off with sprinkle of parsley if it makes you feel fancy 😉
If using conventional cooking appliances...
- Preheat your oven to 425℉. Grab a baking sheet and cover with aluminum foil. Add your oil atop of the aluminum foil to avoid sticking of salmon & vegetables and to add some crisp when done cooking.
- Season your Salmon with seasoning ingredients and place on aluminum foil. Add your broccoli and cabbage next to the Salmon fillet. I would personally suggest covering the broccoli and cabbage in some oil as well to help make it crispier when it comes out of the oven - just a personal preference.
- While you wait for the oven to preheat, start cooking your rice. Don't forget to wash your rice before cooking!If you're using a rice cooker, use a 1:1 ratio of cups of water to rice. So for this recipe, you'd only need to use 2 cups of water, instead of 4. You can add in your butter last before closing the lid to cook. This process will take approximately 30-40 minutes to cook If you're using a stovetop pot, use a 2:1 ratio of cups of water to rice. So you'd use the measurements as listed for this recipe. Bring water to boil of medium-high heat and once the water is at boiling temperature, reduce heat to low and cover with lid again. This process will take approximately 20-25 minutes. Once rice is cooked, you can add in butter and mix around in rice until fully melted.
- When oven is ready, place Salmon and veggies in the oven for 12-15 minutes. Check the fish for doneness either with a thermometer (you want it to read in 125-140℉ range).
- While your Salmon is in the oven and your rice is cooking, prepare your bowl contents. Drain your black beans and rinse them before adding them to your large mixing bowl. Add in avocado, tomato, onion, salt, pepper, and lemon juice. Mix everything together and use a spoon to fold ingredients into each other. Set aside until Salmon and Rice and done cooking.
- When Salmon is ready, remove baking sheet from oven. Add the broccoli and cabbage into your large mixing bowl and mix in with other ingredients. Again, fold everything into each other so that avocado spreads. Cut the Salmon up so you get Salmon bits to add into your final dish.
- Layer your Salmon Rice Bowl per serving bowl. Start with the rice, add in the contents of the large mixing bowl, then add salmon bits. Top off with sprinkle of parsley if it makes you feel fancy 😉
Video
Storage
- Separate Components: If possible, store each component of the bowl separately. Place the cooked salmon, rice, and any other ingredients (such as vegetables) in separate airtight containers.
- Avocado: Avocado is prone to browning when exposed to air. To prevent this, keep the avocado in a separate container with a tight-fitting lid. If you've already sliced the avocado, sprinkle it with lemon or lime juice before sealing the container. The acidity helps slow down oxidation.
- Rice: Cooked rice can be stored in an airtight container in the refrigerator for up to 4-6 days. Make sure the rice has cooled completely before storing it.
- Salmon: Cooked salmon can be stored in the refrigerator for 2-3 days. Place it in an airtight container or wrap it tightly in aluminum foil to prevent it from drying out.
- Vegetables: If your bowl includes any fresh vegetables, store them separately from the rice and salmon to prevent them from becoming soggy. Place them in airtight containers or resealable bags.
- Assembling: When you're ready to enjoy your salmon and rice bowl, simply reheat the rice and salmon if desired, and then assemble the bowl with the avocado and any other ingredients.
- Consumption: Once assembled, consume the bowl immediately for the best taste and texture. Avocado tends to brown quickly once sliced, so it's best to add it just before serving.
FAQ
You're welcome to use any type of rice you prefer, but just note the potential differences in cooking times or water needed.
It's a 14-in-1 Multicooker that has numerous cooking types and makes cooking very quick and easy. I've really enjoyed using it. Made this recipe in 15 minutes! You're welcome to check it out here!
Food safety
- For fish, cook to a temperature of ~140 °F for thorough cooking
- Do not use the same utensils on cooked food, that previously touched raw fish
- Wash hands after touching raw fish
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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