Simple Baked Salmon Rice Bowl
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Loading...A Simple Baked Salmon Rice Bowl with greens, red onions and rice, topped with a baked Wild Alaskan Salmon fillet, dressed with lemon dill crème fraîche.
Ingredients
- 1 cup Uncooked Rice, cooked to package directions
- 4-6 oz. Crème Fraîche
- 1/2-1 bunch Fresh Dill, chopped
- Zest of 1 Lemon
- Juice of Half Lemon, plus more foe squeezing over the salad
- Kosher Salt and Black Pepper
- 2 Wild Alaskan Salmon Fillets, 1/2-1.5-inch thick in the center
- Olive Oil
- 3-5 oz. Salad Greens (like Organic Girl Super Greens)
- 1/4-1/2 Red Onion, thinly sliced into rounds
- Flaky Finishing Sea Salt
- Capers or Caperberries, for garnish
Instructions
Start with cooking the rice. Preheat the oven to 425 degrees for the salmon.
Pour the crème fraîche in a small bowl, then add the zest of one lemon, the juice of half that lemon, a tablespoon of fresh chopped dill and a pinch of Kosher salt. Stir to combine and set the dressing aside.
Prep the salmon by patting it dry and drizzle a generous amount of olive oil over the fillets. Brush the olive oil over the entire fillet (meat side and skin side) and place on a parchment-lined sheet tray. Then sprinkle the meat sides with about 1/8-1/4 teaspoon Kosher salt and a few cranks of fresh black pepper.
Bake the salmon for 4-6 minutes per 1/2-inch of thickness. Four minutes for medium rare, 6 minutes for medium to well done.
Place one or two handfuls of salad greens and more chopped fresh dill in a shallow bowl.
Top with slices of red onion.
Drizzle on some of the crème fraîche dressing.
Then drizzle olive oil over the dressed salad and give it all a good squeeze of lemon juice.
Sprinkle flaky finishing salt and black pepper on the dressed salad.
Top the salad with rice.
Top the rice with another drizzle of olive oil and squeeze of lemon juice.
Lay the salmon fillet over the rice.
Top the salmon with more crème fraîche dressing and sprinkle on more fresh dill. Add capers, or caper berries, if you like.