I am the ultimate sucker for all kinds of “bowl” foods. It is the ultimate all-you-can-eat buffet on a plate. It is what I usually have through the day when I throw a bunch of stuff in a bowl over some grains and top with an egg and other random stuff. But usually, I have weird combos that make sense only for me. But this salmon broccoli rice bowl is not random. It is a super easy 30-minute lunch or dinner recipe that can be made in advance and the toppings can be switched up.

Salmon and broccoli rice bowl

Name: Salmon and broccoli rice bowl
Cook time: 30 min
Total time: 30 min
Ingredients: 300-500 g salmon fillet (cut into 2 or 4 pieces); 300 g broccoli (cut into florets); 2 cloves of garlic (grated); 2 cm ginger (grated); 2 tsp honey; 1/2 tsp white pepper; 4 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp olive oil; White rice; Carrot (cut into ribbons); Cucumber (cut into ribbons); Green onions (thinly sliced); Sesame seeds; Chilies; Spinach or other leafy greens

I like to eat fish but somehow I don’t do it very often. Salmon is the ultimate supermarket deal. I buy it when it is on sale and freeze the rest. While we do get many wonderful fresh fish in the fishing season, in other months, it is nice to thaw some salmon fillet and make ginger roasted salmon and broccoli. Just throw your ingredients on a sheet pan, drizzle with some sauce, and put it in the oven. You can serve it with noodles, quinoa any grains really. I chose to do some white rice but brown or sushi rice would also work really great.

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What do you need to make this recipe?

To make this salmon sushi rice bowl you will need:

Salmon fillet;
Sushi, white or brown rice;
Broccoli;
Veggies for topping the bowl;
Leafy greens like spinach, kale, or anything else;
Sesame seeds, chilies, and scallions for serving;
Fresh citrus to squeeze over the fish.

Also, this is a recipe for roasted garlic salmon and broccoli so you will need an oven to do the roasting. Some olive oil or neutral cooking oil to drizzle on the pan. You can cover your pan with some parchment paper if you wish to skip some scrubbing, but I like the burnt bits on the bottom of the pan. They always come off after a soak so doesn’t worry. This salmon and broccoli rice bowl won’t kill your sheet pan.

As much as I love carbs and pasta, I have to say, lately, with all the different recipe prep, I think I have had enough. I have a very sensitive stomach as it is, and I do not have any food allergies, so to really know what makes me feel bad is not as easy. For instance, I can cook anything in butter, but heavy cream added to a recipe is an instant killer. BUT whipped cream on top of something doesn’t do the trick. I can make creamy milk, butter, and flour-based sauces like Bechamel and add a ton of cheese, but the minute heavy cream comes in the rotation, I have to take a break from all work and spend my days on the couch. So I would really like to actually start cooking all these healthier and lighter recipes.

This roasted salmon and broccoli with ginger soy marinade are my go-to easy weeknight meal. Because you can have broccoli in the fridge for a couple of days and then use it up in many different recipes and then use the stalk to make some nice chicken stock. While I cook my salmon with the skins on because they just slide right off or can be eaten crispy and nice, you could save those for some fish stock.

Want to eat lighter for spring and summer?

With spring coming in really slow, because I got a sunburn on my nose last week and it was snowing yesterday, I decided to wait for warmer weather to start making poke bowls. I absolutely love all the different bowl food recipes that are there. Most of them coming from Asia and the New World. Because here in Europe we either have a complicated dish or several small ones, we don’t mix and match them on the serving platter. We eat them from one plate, but that is different. So these portions that have it all and taste so good, are an absolute favorite of mine. This Asian salmon rice bowl is no exception.