Rainbow Salmon Bowls with Tangy Tahini Drizzle

rainbow salmon bowl with tangy tahini drizzle with dressing in the back and a fork and knifeThese Rainbow Salmon Bowls are filled with crunchy, bright veggies, easy broiled Salmon and topped with the most amazing tangy tahini drizzle! You’re going to want to add this to your weekly menu!

Summer produce is officially BAAAAAACK! And it brought the heat with it, of course. From the fresh berries, to the squash, alll of the corn and tomatoes and man, I could keep going. Summer, as long as you always bring back delicious, fresh and health forward foods, I’m okay with the heat. (please remind me of this next time I’m inevitably complaining about the NC heat).

Lately, I have noticed that Benjamin and I have been eating a lot of carbs. And that’s totally cool, right? I love carbs. Give me all of the bowls of sugary cereal, big waffle cones full of Oreo ice cream and huuuge bowls of buttered popcorn. Junk food carb goodness just screams Summer!

But I also love when your body kind of nudges you from the inside and gives you a hint that hmmm, maybe you should eat some fresh veg and cut back on all of that delicious junk food-y goodness. And I’m always so thankful when my body gives me that nudge!

For the past week or so, we have been regularly incorporating a LOT of fresh veggies into our diet. We have been frequenting the local farmer market in our town and it’s been wonderful.

My favorite way to get in a lot of veggies is to put them on a bed of spinach, add a protein of choice and fill the rest up with LOADS of good veggies. Like:

  • broccoli!
  • red cabbage!
  • and fresh radishes!

Okay. I guess y’all have figured out that those are the main veggies in this bowl. And they are just as wonderful as they sound! Look how bright they are!

close up of fresh broccoli, radish and cabbage in the rainbow salmon bowl

And the salmon is just wonderful. This was the first time I had ever broiled my salmon – and it made it SO tender and flaky. Perfectly cooked, full of flavor and juicy! It made for the perfect protein with this bowl!

close up of the broiled, flaky salmon in the rainbow salmon bowl

I think the real star of the show here is the amazing dressing on top. You can ask my husband. He literally ended up eating the rest of it with a spoon. Yup, I can always tell whether he likes my recipes or not.

So what exactly is in this tangy tahini dressing you ask? Why, let me enlighten you! It’s filled with:

  • dijon mustard
  • tahini!
  • a lil bit of honey
  •  a lil bit of low sodium soy sauce
  • juice of 1/2 of a lime
  • salt and pepper to taste

Mix it all up! No food processor required, just a little bit of elbow grease and you will have yourself a sauce that will really make you question your self-control as you find yourself licking the bowl clean. It’s tangy, slighty sweet from the honey, has a kick from the dijon mustard and lime,  and the tahini gives it this amazingly smooth and creamy flavor.

close up of the full rainbow salmon bowl with broccoli, radish, cabbage and broiled salmon with the tangy tahini dressing

When you add it on top of the veggies and the crispy and flaky broiled salmon, MUAAAAAH! It’s so delightful. It’s crunchy, fresh and light. Perfect Summer evening meal. Enjoy! Xo.

5 from 1 vote
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Rainbow Salmon Bowls with Tangy Tahini Drizzle

These Rainbow Salmon Bowls are filled with crunchy, bright veggies, easy broiled Salmon and topped with the most amazing tangy tahini drizzle! You're going to want to add this to your weekly menu!

Course Main Course
Cuisine American
Keyword salmon bowl, vegetable salmon bowl
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 1 person
Calories 372 kcal
Author Haylie

Ingredients

Rainbow Salmon Bowl Recipe

  • 1 salmon filet
  • 1 cup broccoli, chopped
  • 1/2 cup red cababge, chopped
  • 1-2 radishes, chopped
  • 1 cup spinach
  • salt and pepper to taste

Tangy Tahini Drizzle Recipe

  • 1 tbsp dijon mustard
  • 1 tsp tahini
  • 1/4 tsp honey
  • 1/4 tsp low sodium soy sauce
  • juice of 1/2 lime
  • salt and pepper to taste
  • water (to thin, if needed)

Instructions

  1. Chop your vegetables up and set aside. Begin making your Tahini drizzle. Combine dijon mustard, tahini, honey, low sodium soy sauce, the juice of 1/2 of a lime and mix thoroughly until smooth. Add salt and pepper to taste and water to thin out if needed. Set aside. 

  2. Place your oven on broil. Add your salmon filet to a baking dish with salt and pepper to taste and a drizzle of olive oil. Broil on high for 4-6 minutes, or until cooked all the way through. While your salmon is cooking, cook your broccoli in a sauté pan for 3-5 minutes or until crispy. 

  3. Assemble your bowls! Add your spinach, followed by your salmon filet, the cabbage, broccoli and radishes. Drizzle your tahini dressing on top. Add more salt and pepper if needed. Eat immediately. Enjoy! 

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