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salmon bowl

Salmon Bowl with Turmeric Rice

This salmon bowl with bright yellow turmeric rice is a hearty but healthy Middle Eastern spin on your standard rice bowl, filled with chickpeas, veggies, hummus, and a delicious tahini sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Entree, Main Course
Cuisine: Mediterranean, Middle Eastern
Ingredients Method

Ingredients
  

Turmeric Rice
  • 1 tbsp unsalted butter
  • 1 clove garlic minced
  • 1 cup brown jasmine rice can use white or cauliflower rice, just cook according to package directions
  • 2 tsp turmeric
  • 3 tsp salt
  • 1 tsp onion powder
  • 2 cup low sodium chicken stock or water
Salmon Bowl
  • 2 small sweet potatoes cut into ½in cubes
  • 1 tbsp olive oil
  • 2 fillets of salmon about ⅓-½lb each
  • 2 tsp zaatar
  • ½ tsp turmeric
  • ½ tsp onion powder
  • ⅓ tsp dried oregano
  • salt and pepper to taste
  • 1 small white onion cut into thick slices/rings
  • 2 cups spinach loosely packed
  • 1 clove garlic minced
  • 6 oz chickpeas drained and rinsed
  • ½ cup seedless/persian cucumber diced into ¼in cubes
  • ¼ cup hummus
Tahini Dressing
  • ⅓ cup tahini
  • juice of ½ lemon about 1-2 tbsp
  • 1 tbsp honey
  • 1 clove garlic minced
  • salt
  • 2-3 tbsp water to thin

Method
 

Turmeric Rice
  1. In a medium sized pot, melt butter and add in minced garlic. Cook 1-2 minutes or until fragrant. Add in rice, turmeric, onion powder, salt and pepper, and stir to coat. Toast rice 2-3 minutes or until it begins to brown slightly.
  2. Add in chicken stock or water, bring to a boil, and cover for 30-35 minutes, or until the rice is tender. If using white rice, follow the same steps but change the rice/water ratio and time according to package directions. For cauliflower rice, add butter, cauliflower, seasonings, and 3-4 tbsp of stock and saute until tender. Set aside to steam.
Tahini Dressing
  1. Combine all the ingredients in a small bowl, seasoning to taste. Set aside
Salmon Bowl
  1. While rice is cooking, clean and cube sweet potatoes, and pat salmon dry. Coat potatoes in olive oil and season both the salmon and potatoes with zaatar, onion powder, oregano, salt and pepper.
  2. Toss potatoes to coat and place in a 400° airfryer for 15-20 min or in the oven for 20-25, until tender on the inside and crisp on the outside.
  3. Cook salmon on a 400° grill, about 3-4 minutes per side. Also throw the onion slices on the grill at this time. This can also be done in a saute pan over medium high heat.
  4. In a separate pan, drizzle in a little olive oil, add in 1 clove minced garlic, and cook spinach until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  5. BOWL ASSEMBLY- Scoop 1-1½ cups of cooked rice into each bowl. Top with 1 salmon fillet, ½ the sweet potatoes, ½ the grilled onions, spinach, about 3oz of chickpeas, ¼ cup of diced cucumber, and 2 tbsp of hummus. Drizzle with tahini dressing and sprinkle with chopped parsley for garnish. Repeat. Serve immediately.