Easy and delicious salmon rice bowls with broccolini and corn.
For a fast and fresh meal these bowls cook the sesame salmon and vegetables together in one skillet. The salmon is seasoned with sesame oil and rice wine vinegar, and steamed to tender perfection. The broccolini and corn are also steamed and then stir-fried for a tender-crisp texture. Flavored with soy sauce and served over the rice, this is tasty, wholesome meal you could easily become part of your weeknight rotation.
Sesame Salmon Bowls with Stir-Fried Vegetables
The amount of time it takes to cook rice is often plenty of time to cook a full meal to top it with. In this case it’s enough time to steam marinated cubes of salmon until tender, flaky, and flavorful. Corn and broccolini steam in the same covered skillet with the salmon, but are then stir-fried until the corn is caramelizing and the broccolini is tender-crisp. Once it’s all on top of the rice, just finish it with some toasted sesame seeds and—if you like—a dash of your favorite hot sauce.
Ingredients
- 1 8-oz fillet skinless salmon
- 2 tbsp seasoned rice wine vinegar divided
- 3 tbsp sesame oil divided
- Salt and pepper
- ⅔ cup long-grain white rice
- 1⅓ cup plus ¼ cup chicken stock or water
- 4 cloves garlic finely chopped
- 1 ear corn kernels cut from cob
- 1 bunch broccolini
- 1 tbsp soy sauce
- Toasted sesame seeds and sriracha for serving (optional)
Instructions
- Pat salmon dry with a paper towel and cut into 1-inch cubes. Place in a small bowl and toss together with 1 tbsp rice wine vinegar, 1 tbsp sesame oil, and a heavy pinch of salt and pepper. Set aside.
- Combine rice and 1⅓ cup chicken stock or water in a medium saucepan. Place over high heat, bring to a boil then cover and reduce heat to low. Simmer for 15 minutes then remove from heat and leave covered.
- While rice is cooking heat 2 tbsp sesame oil in a large skillet (use one that has a lid) over medium-high heat. Add garlic and cook briefly until fragrant. Add corn and broccolini and cook for 2-3 minutes, stirring occasionally, until starting to soften.
- Move vegetables to one half of the skillet. Add salmon to the other half of skillet. Pour ¼ cup chicken stock or water into skillet and cover. Cook for 2-3 minutes until salmon flakes easily with a fork.
- Remove salmon to a plate. Add 1 tbsp rice wine vinegar and 1 tbsp soy sauce to the pan. Continue to cook, stirring occasionally and scraping the bottom of the pan, until broccolini is tender and corn is browned. Remove from heat.
- Serve rice topped with salmon, broccolini, and corn. Sprinkle toasted sesame seeds over salmon and drizzle with sriracha, if desired.
Notes
Broccolini could be swapped for regular broccoli, broccoli rabe, bok choy, choy sum (yu choy), Chinese broccoli, or similar green vegetable.
