Salmon Rice Bowls with Crisp Roasted Broccoli
Molly Yeh and her family have salmon and broccoli just about every single week. This meal is perfect because there’s a lot of healthy goodies, but it’s “junked up” so it’s enjoyable for a mayo-loving Molly.
Ingredients
Rice:
Salmon and Broccoli:
Method
- Arrange an oven rack in the bottom position. Preheat the oven to 230 degrees C.
- For the rice: Put the rice in a fine-mesh strainer and rinse with cold water until the water runs clear of starches. Combine the rice, vinegar, sugar, salt and 2 1/4 cups water in a medium saucepan and bring to a boil. Reduce to a simmer over low heat. Cover and cook for 17 minutes. Remove from the heat and let sit, covered, for 10 minutes. Remove the lid and fluff the rice with a fork.
- For the salmon and broccoli: While the rice cooks, put the broccoli florets on a baking sheet. Drizzle with 1 tablespoon of the oil and season with 1/2 teaspoon of the salt. Toss well and then spread into an even layer. Roast on the bottom rack until the underside of the broccoli is very brown and crisp, about 10 minutes.
- Meanwhile, place the salmon on a sheet of tinfoil. Rub the salmon with the remaining 1 tablespoon oil and season with the remaining 1/2 teaspoon salt.
- Once the broccoli has crisped on the bottom, move it to the sides of the baking sheet and place the sheet of foil with the salmon on the other side of the baking sheet. Roast until the broccoli is very crisp and the salmon is browned on the edges and just cooked through, 10 to 12 minutes more, depending on thickness.
- To serve, divide the rice among bowls. Top with the salmon and break into rough chunks. Then add some crispy broccoli and top with mayo, chile crisp, scallions and flaky salt.
- While this is best eaten right away, leftovers will keep for a day or two in the refrigerator.
Rate this recipe
Overall Rating:
4.00
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