Dijon Butter Salmon Rice Bowls

Name: Dijon Butter Salmon Rice Bowls
Total time: 35 min
Ingredients: 2 ounces freshly grated ginger; 4 radishes (thinly sliced (optional!)); 4 tablespoons rice vinegar; 2 tablespoons water; 1 teaspoon sugar; 1/2 teaspoon salt; 1 2-pound salmon filet; 4 tablespoons unsalted butter; 1 teaspoon dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon garlic powder; 2 cups cooked brown jasmine rice; 4 green onions (sliced); 1 avocado (thinly sliced); 1/2 tablespoon furikake seasoning; 1 teaspoon low sodium soy sauce; 1 teaspoon toasted sesame oil

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Total: 35 minutes

Servings: 4

salmon rice bowls

Instructions

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Step 1

Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!

Step 2

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.

Step 3

Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.

Step 4

Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.

Step 5

To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions and avocado. Drizzle each bowl with soy sauce and sesame oil. Sprinkle with furikake and serve!

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