The Best Healthy One-Bowl Dinner: Sesame Salmon & Brown Rice

My favorite weeknight meal is anything you can balance on your belly while watching TV. Now before you use this as an excuse to shake some ramen out of a packet and turn on Judge Judy, let me introduce you to this healthy, hearty meal-in-a-bowl (only one guilty pleasure at a time, okay?). If you can chop, boil water and turn on a stove, you’ve got all your food groups in one spot—and it’s a great way to use up, say, last night’s leftover broccoli, without being bored to death.

Clinton Kelly Sesame Salmon and Brown Rice Bowl

Sesame Salmon & Brown Rice Bowl

Ingredients

  • 1 c short grain brown rice
  • 1 tbsp rice vinegar
  • 1 8-oz salmon filet, trimmed
  • 3 tbsp low-sodium soy sauce
  • 3 tsp sesame oil, divided
  • 2 c broccoli florets
  • 2 sweet potatoes, peeled & cut into 1” pieces
  • 1-2 tbsp vegetable or olive oil
  • 2 tbsp black sesame seeds
  • 2 scallions, thinly sliced
  • 1 lemon

Directions

  • Preheat oven to 400 degrees F.
  • Toss the sweet potatoes in a splash of vegetable or olive oil and spread on a baking sheet. Bake for 20 minutes, flipping halfway through cook time. Add the broccoli and toss together, cook another 10 minutes. Remove and season with lemon juice and remaining teaspoon sesame oil and soy sauce.
  • Combine the soy sauce and 2 tsp sesame oil in a bowl and stir to combine into a marinade. Add the salmon and cover with marinade. Set aside for 20 minutes.
  • In the meantime, combine the brown rice with 2 cups water and a pinch of salt in a medium saucepot. Bring to a boil, then cover and reduce heat to a simmer. Cook until the water has been absorbed; remove from heat. Fluff the rice, and gently fold in the rice vinegar. Set aside, covered with a kitchen towel.
  • Remove salmon from marinade. Spread the sesame seeds on a plate large enough for the salmon. Press salmon into seeds to spread into even layer.
  • Place a nonstick skillet over medium heat. Add 2 tsp of vegetable or olive oil, and once hot (about a minute) place the salmon in the pan, cooking until opaque 3/4s through, about 3-4 minutes. Carefully flip the salmon and cook on the second side for another 1-2 minutes. Set aside to rest.
  • Divide the rice in four bowls and top with the broccoli and sweet potato. Slice the salmon into thin slices and divide among the bowls. Garnish with scallions and serve with extra lemon. Serves four.
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