Mediterranean Salmon Rice Bowl

By Unicorns in the Kitchen · 40 min

Ingredients

Instructions

1. Put the salmon cubes in a bowl with the olive oil, oregano, cumin, smoked paprika, coriander, turmeric and salt, and toss until every piece is coated.
2. Put the rice in a saucepan with the dill weed, salt and olive oil. Add 1½ cups of water, or enough to sit about an inch above the rice. Bring the heat to medium-high and cook until most of the water has evaporated, about 15 minutes.
3. Cover the pan with a paper towel under the lid. Lower the heat to medium-low and cook for 10 more minutes. Turn off the heat and let the rice rest for 10 minutes.
4. While the rice cooks, heat a nonstick pan over medium-high. Sear the salmon for 2–3 minutes per side until golden brown and cooked through.
5. Mix the chopped tomatoes and cucumbers with the olive oil, lemon juice, sumac and kosher salt in a bowl to make the salad.
6. Divide the rice among serving bowls, then top with the salmon and the salad.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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