Bland Salmon Bowl Recipe

Prepare marinade

In a small bowl combine 2 tbs low-sodium soy sauce, 1 tbs lemon juice, 1 tsp olive oil, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper. Whisk until blended.

Marinate salmon

Place the salmon fillet in a shallow dish or resealable bag and pour the marinade over it. Turn to coat. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Cook salmon

Heat a nonstick skillet over medium heat and add 1 tsp neutral oil. When hot, add the salmon and cook 3–4 minutes per side (depending on thickness) until the internal temperature reaches 125–135°F for moist medium; cook longer if you prefer well done. Remove from pan and let rest 3 minutes, then flake into large chunks.

Cook rice

Rinse 1 cup rice under cold water until the water runs clear. Combine rice and 1.25 cups water in a small pot, bring to a boil, then reduce to a low simmer, cover and cook 15 minutes or until water is absorbed.

Finish rice

Remove pot from heat and let rest, covered, for 10 minutes. Stir in 1 tbs rice vinegar and 1 tsp sugar; fluff with a fork.

While rice and salmon cook, prepare vegetables: thinly slice 1/2 cup cucumber (or half a small cucumber), shred 1/2 cup carrot, and measure 1 cup spinach or mixed greens. Thinly slice scallion green parts. Set aside.

Toast sesame seeds in a dry skillet over low heat for 1–2 minutes, stirring, until fragrant. Remove from heat and set aside.

Make the mild sauce by whisking together 3 tbs plain Greek yogurt, 1 tsp mayonnaise (optional), 1/2 tsp lime juice, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust salt or honey, keeping the flavor restrained.

Divide the warm rice between bowls. Arrange spinach, cucumber, carrot and flaked salmon on top of the rice.

Drizzle 1–2 tbs of the prepared mild yogurt sauce over each bowl (or serve on the side). Sprinkle sliced scallion and toasted sesame seeds over top.

Serve immediately with a lemon wedge to squeeze over the salmon if desired.