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!
This recipe was originally published in May 2018 – I’ve since updated the photos and added some fresh content. Enjoy!
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 foods, I’m okay with the heat. And yes, please please remind me of this next time I’m inevitably complaining about living in NC. Thank you very much!
Speaking of freshness + goodness – this Rainbow Salmon Bowl epitomizes everything that you should love about Summer food.
Why This Bowl is the Best!
First of all, I love that this bowl is insanely versatile. I called it a rainbow bowl because I loved adding different vegetables with different colors each time.
For example, for this particular recipe, I used broccoli, intensely purple cabbage and white rice! In the past, I’ve also used red radishes, purple onion, cauliflower…whatever you may have in your fridge that you think would go well with this meal works!
And plus, if you’re anything like me – sometimes you really don’t want to eat your vegetables. But this bowl is my FAVORITE way to eat them.
I love to just load them up on a bed of spinach, add my protein of choice (hi perfect flaky salmon!) and then fill the rest up with LOADS of good veggies, a mix of both cooked + raw for texture goodness!
The vegetables add a brightness, crunch and overall SO delicious.
Oh, and the salmon. Ugh, I just love salmon so much! There are so many ways you can cook it, season it…it’s a wonderful blank canvas.
In this recipe, I actually BROILED the salmon. By using the broiling method, the salmon turns out so tender and flaky. It’s perfectly cooked, full of flavor and SO juicy!
Put it all together in a bowl and drizzle with the amazing tahini dressing and you’re all set for an easy weeknight meal.
Ingredients You Need:
- Fresh salmon
- Fresh broccoli
- Red cabbage
- Jasmine Rice (if desired!)
- Mixed Greens
- Dijon mustard
- Soy sauce
- Salt + pepper + lime to taste
Making the Tangy Tahini Dressing
Tahini you say? What in the world even is tahini? If you’re wondering the answer to this question..
Tahini is actually ground sesame seeds! To me, it has a similar texture to natural peanut butter. Normally, it’s used in Mediterranean and Middle Eastern cooking. It’s delicious and you can use it in both savory and sweet dishes!
So, I truly think this tangy tahini dressing is the real star of the show in this bowl. 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. Ha! 🙂
It’s so simple – 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.
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.
It’s the perfect Summer evening meal. Enjoy! Xo – Haylie
Did you enjoy this recipe? Here are a few others you might like:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
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!
Rainbow Salmon Bowl Recipe
- 2 fresh salmon filets
- 1 cup broccoli, chopped
- 1/2 cup red cababge, chopped
- 1-2 cup spinach
- salt and pepper to season the salmon
- 2/3 cup jasmine rice
Tangy Tahini Drizzle Recipe
- 2 tbsp dijon mustard
- 2 tsp tahini
- 1/2 tsp honey
- 1/2 tsp low sodium soy sauce
- juice of 1/2 lime
- salt and pepper to taste
- water (to thin, if needed)
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 season to taste and water to thin out if needed. If you want it sweeter? Add more honey. More tangy? Add more soy sauce! Set aside for now.
Cook your rice according to package directions. Once the rice is cooked, season with salted butter, 1/2 a fresh lime and salt to taste.
Place your oven on broil. Add the 2 salmon filet to a baking dish, add a generous pinch of salt and a crack of pepper. Drizzle with olive oil. Broil on high for 4-6 minutes, or until cooked all the way through. The internal temperature should be about 145 degrees F.
While your salmon is cooking, cook your broccoli in a sauté pan with olive oil, salt and pepper for 4-5 minutes or until crispy.
Assemble your bowls! Add your mixed greens, followed by your salmon filet, the cabbage, broccoli and rice. Drizzle your tahini dressing on top. Add more salt and pepper if needed. Eat immediately. Enjoy!