Best Asian Salmon With Brown Rice Pilaf Recipes

THAI SALMON BROWN RICE BOWLS

Thai Salmon Brown Rice Bowls image

This speedy salmon recipe couldn't be any easier. The store-bought sesame ginger dressing saves time and adds extra flavor to this healthy dish. - Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4 salmon fillets (4 ounces each)
1/2 cup sesame ginger salad dressing, divided
3 cups hot cooked brown rice
1/2 cup chopped fresh cilantro
1/4 teaspoon salt
1 cup julienned carrot
Thinly sliced red cabbage, optional

Steps:

Preheat oven to 400°. Place salmon in a foil-lined 15x10x1-in. pan; brush with 1/4 cup dressing. Bake until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, toss rice with cilantro and salt., To serve, divide rice mixture among 4 bowls. Top with salmon, carrots and, if desired, cabbage. Drizzle with remaining dressing.

Nutrition Facts : Calories 486 calories, Fat 21g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 532mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 3g fiber), Protein 24g protein.

SPICY SALMON BOWLS OVER BROWN RICE

Spicy Salmon Bowls over Brown Rice image

This recipe is a delicious way to get some healthy foods in your family's diet. Salmon, brown rice, fresh crunchy vegetables, and a spicy sauce will perk up their taste buds and bring you compliments.

Provided by Bibi

Time 50m

Yield 4

Number Of Ingredients 19

Ingredients

4 (4 ounce) salmon fillets
¼ cup soy sauce
2 tablespoons avocado oil
2 tablespoons chili-garlic sauce, or more to taste
2 teaspoons grated fresh ginger
1 teaspoon honey, or to taste
½ teaspoon sesame oil
1 medium lime, juiced
2 cups cooked brown rice
1 cup matchstick carrots
1 cup snow peas, trimmed
1 medium avocado, sliced
½ medium red bell pepper, julienned
3 stalks green onion, chopped
¼ cup natural creamy peanut butter
1 tablespoon rice wine vinegar
½ teaspoon garlic powder
1 tablespoon water, or as needed
2 teaspoons sesame seeds

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

Nutrition Facts : Calories 543.6 calories, Carbohydrate 43.4 g, Cholesterol 48.7 mg, Fat 29 g, Fiber 9.4 g, Protein 30.9 g, SaturatedFat 4.4 g, Sodium 1301.6 mg, Sugar 7.1 g

ASIAN SALMON WITH RICE PILAF

Asian Salmon with Rice Pilaf image

This is one of my son's favorite dishes. He loves grilled salmon and the fusion of flavors in this recipe are spot on ! Enjoy ***Use whatever veggies you and your family like.

Provided by Angela Gray

Categories Fish

Time 35m

Number Of Ingredients 14

Ingredients

BROWN RICE PILAF
2 bags of uncle ben's instant rice (boil in bag)
1/2 onion, chopped
1 bunch fresh asparagus, chopped into bite size pieces
8 sliced mushrooms
2 carrots, sliced very thin
all veggies are optional, add what you and your family like !
1/4 c fresh parsley, finely chopped
SALMON MARINADE
4 skinless salmon fillets (about 4 oz each)
1 Tbsp olive oil, extra virgin
2 clove garlic, pressed
1 1/2 Tbsp fresh ginger, grated
3 Tbsp soy sauce

Steps:

1. You will need a large ziplock bag to put the marinade for the salmon in.
2. Combine olive oil, garlic, ginger and soy sauce in ziplock bag. Add salmon and refrigerate for at least 1 hour.
3. Boil rice in pouch according to package directions. Set aside to keep warm until ready to use. ** I have found that if you dump out your rice water and put the cooked rice pouch back in the warm pot with the lid on that your rice will stay fresh until ready to use.
4. Heat grill ( or pan, use a little olive oil if pan cooking). Add the salmon fillets and cook on medium heat until flaky, be careful not to overcook. (4 or 5 min. per side)
5. **** WARNING***Discard marinade, DO NOT use, could cause food poisoning !
6. While the salmon is cooking, add a little olive oil to a pan and stir fry asparagus, mushrooms and carrots till almost tender. We like ours slightly crispy and not soggy.
7. Add veggies and gently toss. * Do this right before you take the salmon off the grill.
8. Take salmon off of the grill and lay it on top of the veggie and rice mixture.
9. Serve with your favorite stir fry sauce and a sweet potato if desired. **I use KIKKOMAN STir-fry sauce**