Highliner
Maple Salmon Rice Bowl
A delicious-er and easy-to-make restaurant-worthy rice bowl with perfectly seared salmon fillets, stir-fried vegetables, and a simple maple soy sauce. It’s topped with cabbage, cilantro, and green onion. This recipe is gluten-free, dairy-free, and healthy!
Serves: 2
Serves: 2Prep time: 8 mins
Prep time: 8 minsCook time: 12 mins
Cook time: 12 mins
Ingredients
Preparation
Ingredients
- 2 High Liner Signature Cuts Wild Salmon Fillets
- Pinch salt and pepper
- 1 ½ cups cooked brown or white rice
- 1 tbsp olive oil
- 1 cup broccoli florets
- ½ red bell pepper, sliced
- ½ cup green peas
- ½ cup sliced carrots
- ½ cup canned water chestnuts, drained
- ¼ cup chopped/prechopped red cabbage
- ¼ cup cilantro, loosely chopped
- 1 green onion, chopped
Sauce
- 3 tbsp maple syrup
- 3 tbsp soy sauce (gluten-free if needed)
- 2 tbsp rice wine vinegar
- 1 clove garlic, minced
- ¼ cup water
- 1 tbsp cornstarch
Tips from the chef: Directions
- Prepare rice according to package instructions.
- While rice is cooking, whisk sauce ingredients in a bowl and set aside.
- Heat a large pan over medium-high heat and add olive oil.
- Pat High Liner Signature Cuts Wild Salmon Fillets dry with paper towel, sprinkle with salt and pepper and place in hot pan. Sear for 2 minutes, flip and sear for an additional 2 minutes.
- Remove salmon from the pan and set aside.
- To the hot pan add broccoli, bell pepper, peas, carrots, and water chestnuts along with the sauce and stir fry for 3-4 minutes until vegetables are tender-crisp.
- Carefully add salmon back to the pan in the middle of the veggies and spoon sauce over the salmon.
- Reduce heat, cover, and let cook for 2-3 minutes.
- Divide warm rice between two bowls and top each bowl with half of veggies and one salmon fillet, then drizzle with remaining sauce in the pan.
- Warm cabbage in microwave for 30 seconds and spoon on top of salmon, then garnish with cilantro and green onion.
