Easy Salmon Rice Bowls with Creamy Curry Dressing

Easy salmon rice bowls with fluffy yellow rice, tons of fresh veggies, and a creamy curry sauce that will rock your plate!

Course Salad

Cuisine American

Keyword Easy Salmon Salad

Prep Time 10

Cook Time 20

Total Time 30

Servings serving

Calories 375kcal

Author Jenn Laughlin - Peas and Crayons

For the yellow rice, grab a store-bought packet or whip up your own! Combine 1/2 cup rice with 1 cup of vegetable broth, and a pinch of salt, pepper, turmeric, garlic + onion powder and a few strands of saffron and cook rice as per usual. Unless you're using microwave rice, this will take exactly 20 minutes for fluffy fragrant rice.
Next move on to the salmon.
Season both sides with garlic powder, onion powder, turmeric, paprika salt and pepper. Feel free to sneak in a little cayenne pepper into the mix for a kick! [I can't help but add it to everything!]
Pop the salmon on the grill or try out this sear-bake combo: preheat your oven or toaster oven to 450 F. Pour a little bit of oil into a pan and wait for it to heat up. Once hot, add salmon and sear on both sides for approx 2 minutes each. With a spatula, move the salmon to a foil lined baking sheet and bake for approximately 5-10 minutes depending on thickness. You should notice a delish golden crust on the outside and a tender flaky inside.
For the sauce, whisk together mayo (or yogurt), vinegar and spices and serve room temperature. You can dip your fork in it and then dig in to your chop chop or go ahead and drizzle it all over the place. Its divine!
In a nutshell -- cook the rice, then the protein, chop veggies, crumble cheese and get your layer on! I opted for green, then rice, more greens, veggies, salmon, creamy curry sauce, and a light dusting of feta cheese on top.
Commence faceplant.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on veggies and extras chosen and enjoy!