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California Brown Rice Bowl

Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 20 minutes
Servings 4 people

Ingredients

Vinaigrette:

  • 1 lemon juiced
  • 1 lime juiced
  • 1 orange juiced
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 garlic cloves peeled and minced
  • 1 tablespoons chives chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil

Salmon:

  • 1 lb. Cameron’s Seafood Salmon Fillet portioned into 4, 4oz pieces

Toppings:

  • 2 cups brown rice cooked
  • 1 avocado peeled and sliced
  • 1 cup cucumber thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 cup chickpeas cooked
  • 1 cup sprouts
  • 1 cup arugula

Instructions

  1. Place lemon juice, lime juice, orange juice, honey, dijon, garlic, chives, salt and pepper in a blender. Pulse until smooth and pour in olive oil and blend until thoroughly combined.
  2. Divide vinaigrette in half and use one half to marinate salmon. Marinate salmon for a minimum of 2 hours.
  3. Heat a non-stick skillet over medium high heat and grease lightly with pan release spray. Sear marinated salmon for 8-10 minutes, flipping periodically, or until cooked thoroughly. Let cooked salmon rest for 5 minutes.
  4. Fill serving bowls with cooked brown rice, avocado, cucumber, cherry tomatoes, chickpeas, sprouts and arugula. Top with cooked salmon and drizzle with remaining vinaigrette before serving.