Salmon Toss Bowl Recipe
Grilled salmon, basmati rice, corn, tomatoes, roasted sweet potatoes, parmesan cheese, toss sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sweet Potatoes
Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes into bite-sized pieces. Toss them in 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
- 2
Cook the Basmati Rice
While the sweet potatoes are roasting, rinse 1 cup of basmati rice under cold water until the water runs clear. In a medium saucepan, add the rinsed rice and 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the rice is fluffy and water is absorbed.
- 3
Grill the Salmon
Season the salmon fillets with salt and pepper. Heat a grill or grill pan over medium-high heat and add 1 tablespoon of olive oil. Grill the salmon for about 4-5 minutes on each side or until cooked through and flakes easily with a fork.
- 4
Prepare the Bowl
In a large bowl, combine the cooked basmati rice, roasted sweet potatoes, corn, and halved cherry tomatoes. Flake the grilled salmon and add it to the bowl. Drizzle with toss sauce and sprinkle with parmesan cheese. Toss gently to combine.