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Dinner recipe · from the recipe book

Seared Salmon Brown Rice Bowls with Green Herb Sauce

Crisp-edged seared salmon over nutty brown rice with roasted broccoli, sweet carrots and cucumber, finished with a bright, tangy parsley-dill-mint sauce.

Seared Salmon Brown Rice Bowls with Green Herb Sauce

Ingredients

  • 1⅓ cups240 gLong-grain brown rice, dryrinsed
  • 2⅓ cups560 gWater
  • 1¼ lb560 gSalmon filletcut into 4 fillets, patted dry
  • 3⅓ cups florets300 gBroccolicut into small florets
  • 3 medium180 gCarrotscut into thin coins
  • 2 cups sliced200 gCucumberdiced
  • 3½ tbsp45 gOlive oildivided
  • ⅔ cup chopped40 gFresh parsleyleaves and tender stems
  • 1 cup sprigs10 gFresh dillfronds
  • 2 tbsp chopped10 gFresh mintleaves
  • 2 cloves6 gGarlicpeeled
  • 1 lemon, juiced45 gLemon juice
  • 4 oz120 gPlain Greek yogurt, nonfat
  • ¾ tsp4 gSaltdivided
  • ½ tsp1 gBlack pepperdivided

Steps

  1. Combine the brown rice and water in a saucepan, bring to a boil, cover, and simmer on low for 40 to 45 minutes until tender; rest covered for 5 minutes.
  2. While the rice cooks, make the herb sauce: finely chop the parsley, dill, mint and garlic, then stir them with the Greek yogurt, the lemon juice, one third of the olive oil and one quarter of the salt. Chill until serving.
  3. Heat another third of the olive oil in a large skillet over medium-high heat. Add the broccoli and carrot with one quarter of the salt and half the black pepper, and cook, stirring often, for 7 to 8 minutes until browned at the edges and crisp-tender. Transfer to a plate.
  4. Season the salmon with the remaining half of the salt and the remaining half of the black pepper. Heat the remaining third of the olive oil in the same skillet over medium-high heat.
  5. Cook the salmon skin side or presentation side down for 4 minutes until golden, flip, and cook 3 to 4 minutes more until it flakes easily and reaches 145°F (63°C) inside.
  6. Fluff the brown rice and divide it among 4 bowls. Top with the broccoli and carrot, the cucumber and a salmon fillet, then spoon the herb sauce over each bowl.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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