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Dijon Butter Salmon Rice Bowls

4.91 from 21 votes
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Ingredients

quick pickled ginger

  • 2 ounces freshly grated ginger
  • 4 radishes thinly sliced (optional!)
  • 4 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

salmon bowls

  • 1 2-pound salmon filet
  • 4 tablespoons unsalted butter
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 cups cooked brown jasmine rice
  • 4 green onions sliced
  • 1 avocado thinly sliced
  • 1/2 tablespoon furikake┬áseasoning
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon toasted sesame oil

Instructions 

quick pickled ginger

  • Place the ginger and radish slices in a jar. In a bowl, whisk together the vinegar, water, sugar and salt. Pour it over the ginger and let it sit for at least 30 minutes. Store it in the fridge for a few days!

salmon bowls

  • Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.
  • Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.
  • Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.
  • To assemble the bowls, add 1/2 to 1 cup of rice in each bowl. Top with sliced green onions and avocado. Drizzle each bowl with soy sauce and sesame oil. Sprinkle with furikake and serve!
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