Garlic Butter Salmon Rice Bowl recipe - Quick and Easy Rice Bowl dishes - Tasty Salmon recipes

Ingredients

• 2 cups Long‑Grain White Rice (rinsed until water runs clear)
• 2.5 cups Water (enough to cover rice by about ½ inch)
• 1 clove Garlic (grated for the rice)
• 1 tablespoon Onion (finely chopped for the rice)
• ½ teaspoon Bouillon Salt (or regular salt)
• 4 tablespoons Cold‑Pressed Coconut Oil (1 tbsp for rice, 2 tbsp for salmon paste, 1 tbsp for stir‑fry)
• 2 Scotch Bonnet Chili (1 whole for rice, 1 minced for sauce (handle with gloves))
• 2 Carrot (one diced for rice, one sliced bias for stir‑fry)
• 2 Scallions (chopped, added to rice)
• 1 Yellow Squash (sliced bias for stir‑fry)
• 1 Jalapeño (seeds removed, roughly chopped)
• 5 Green Olives (pitted and sliced for sauce)
• 2 tablespoons Fresh Parsley (roughly chopped, used in sauce and stir‑fry)
• 3 Garlic Cloves (crushed into sauce)
• 2 Salmon Fillet (6‑oz each, skin on, belly trimmed)
• ½ teaspoon Crushed Black Pepper (for salmon paste and sauce)
• ½ teaspoon Salt (to taste for salmon paste and sauce)
• ½ teaspoon Lemon Pepper
• ½ teaspoon Curry Powder (half for salmon paste, quarter tsp for sauce)
• ½ teaspoon Paprika
• ½ teaspoon Grainy Dijon Mustard
• ½ teaspoon Regular Dijon Mustard
• 1 tablespoon Lemon Juice (juice of half a lemon)

Instructions

1. Rinse and Season the Rice

   Place the 2 cups of rice in a bowl, rinse under cold water until the water runs clear. Add ½ tsp bouillon salt, 1 tbsp cold‑pressed coconut oil, 1 grated garlic clove, 1 tbsp chopped onion, and 1 whole scotch bonnet chili. Stir well and taste; adjust salt if needed.

   Time: PT5M

2. Cook the Rice

   Transfer the seasoned rice to the rice cooker, add 2½ cups water (covering rice by ~½ inch). Start the cooker and let it cook on the ‘cook’ setting. Once done, keep on ‘warm’ while you prepare the other components.

   Time: PT20M

3. Prepare the Salmon

   Check the fillets for any pin bones using kitchen tweezers and remove them. Trim the fatty belly portion and set it aside for future stock. In a mixing bowl, combine ½ tsp crushed black pepper, ½ tsp lemon pepper, ½ tsp curry powder, ½ tsp paprika, ½ tsp grainy Dijon, ½ tsp regular Dijon, juice of half a lemon, 2 tbsp cold‑pressed coconut oil, and a pinch of salt. Mix into a smooth paste.

   Time: PT5M

4. Marinate the Salmon

   Pat the salmon fillets dry, then spread a generous dollop of the spice‑mustard paste on each side. Place the fillets on a plate and let them sit at room temperature for about 10 minutes so the flavors meld and the fish comes to a uniform temperature.

   Time: PT10M

5. Add Vegetables to the Rice

   While the rice is on warm, dice 1 carrot and chop 2 scallions. Gently fold them into the cooked rice, then replace the lid and let the rice sit on warm for 2‑3 minutes so the vegetables soften slightly.

   Time: PT5M

6. Prep Stir‑Fry Vegetables & Sauce Ingredients

   Slice the remaining carrot and yellow squash on a bias. Slice the onion, remove seeds from the jalapeño and roughly chop it. Mince the second scotch bonnet chili. Slice the green olives and roughly chop fresh parsley. Crush the remaining 3 garlic cloves.

   Time: PT5M

7. Stir‑Fry the Vegetables

   Heat the large skillet over high heat, add 1 tbsp coconut oil. Add the sliced carrots first; stir‑fry for 3 minutes, then add the yellow squash and continue for 2 minutes. Season each addition with a pinch of salt and crushed black pepper. Finally, add the garlic, jalapeño, and a splash more oil; stir for 1 minute, then finish with a handful of chopped parsley. Turn off the heat.

   Time: PT6M

   Temperature: high

8. Make the Mustard‑Onion Sauce

   In the same skillet (no need to clean), add the crushed garlic, quarter‑tsp curry powder, a pinch of salt, generous cracked black pepper, ½ tsp grainy Dijon, ½ tsp regular Dijon, juice of half a lemon, the minced scotch bonnet, and sliced green olives. Stir quickly over medium‑low heat until the sauce thickens slightly, about 2‑3 minutes. Fold in the chopped parsley.

   Time: PT3M

   Temperature: medium‑low

9. Pan‑Sear the Salmon

   Wipe the skillet clean, then heat over medium‑low and add 1 tbsp coconut oil. Place the salmon fillets skin‑side down, press gently for 30 seconds to ensure even contact, and cook for about 4 minutes until the skin is crisp and the flesh is opaque up to the middle. Flip and cook another 3‑4 minutes on the flesh side. Remove and let rest for 2 minutes.

   Time: PT8M

   Temperature: medium‑low

10. Assemble the Rice Bowl

    In each serving bowl, mound a portion of the coconut‑flavored rice, arrange a generous helping of the stir‑fried vegetables, place a salmon fillet on top, and drizzle the mustard‑onion sauce over everything. Garnish with extra parsley if desired.

    Time: PT3M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

70 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Long‑Grain White Rice: Basmati rice, Jasmine rice
• Instead of Garlic: Garlic paste
• Instead of Onion: shallots
• Instead of Bouillon Salt: Sea salt
• Instead of Cold‑Pressed Coconut Oil: Olive oil, vegetable oil
• Instead of Scotch Bonnet Chili: Habanero, Thai bird’s eye chili
• Instead of Carrot: Parsnip
• Instead of Scallions: chives
• Instead of Yellow Squash: Zucchini
• Instead of Jalapeño: Serrano pepper
• Instead of Green Olives: Kalamata olives
• Instead of Fresh Parsley: Cilantro
• Instead of Garlic Cloves: Garlic paste
• Instead of Salmon Fillet: Cod, Halibut
• Instead of Lemon Pepper: Lemon zest + pepper
• Instead of Curry Powder: Garam masala
• Instead of Paprika: Smoked paprika
• Instead of Grainy Dijon Mustard: Coarse stone‑ground mustard
• Instead of Regular Dijon Mustard: Yellow mustard (less sharp)
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Rice Cooker
• Large Skillet or Fry Pan
• Cutting Board
• Chef's Knife
• Microplane or Small Grater (optional)
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Kitchen Tweezers (optional)
• Spatula
• Serving Bowls

Critical Steps — Do Not Skip

• Seasoning the rice before cooking to infuse coconut and chili flavor.
• Trimming salmon belly and checking for pin bones.
• Creating a balanced paste with mustard, spices, and lemon juice.
• Allowing the marinated salmon to reach room temperature before searing.
• Stir‑frying vegetables in the correct order to maintain texture.
• Making the mustard‑onion sauce in the same pan to capture caramelized bits.
• Searing salmon skin‑side first for a crisp crust without overcooking.

Chef Tips from the Video

• Save the trimmed salmon belly fat; simmer it with water, garlic, and a bay leaf to make a quick fish stock for soups.
• For extra aroma, toast the coconut oil briefly before adding it to the rice.
• If you cannot find scotch bonnet, use a habanero and add a splash of lime juice for similar heat and brightness.

Troubleshooting

Storage

Refrigerator: Store leftover rice, salmon, and sauce in separate airtight containers for up to 2 days.

Freezer: Raw marinated salmon (uncooked) can be frozen for up to 1 month; cooked salmon freezes well for 2 months.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Rinse and season the rice a day ahead; keep it covered in the refrigerator.
• Marinate the salmon up to 2 hours before cooking for deeper flavor.
• Prepare the mustard‑onion sauce and store in a small jar; reheat gently before serving.

Frequently Asked Questions