Glazed Salmon & Cilantro Rice Bowls with Marinated Carrots & Sesame Broccoli

Glazed Salmon & Cilantro Rice Bowls

with Marinated Carrots & Sesame Broccoli

30 MIN
2 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Vibrant colors and rich flavors abound in these Asian-style bowls thanks to herbaceous cilantro sauce mixed into warm jasmine rice, and salmon fillets glazed with a spicy-sweet combo of sambal oelek, brown sugar, and more. Toppings of sweet carrots tossed with pickled jalapeño and tender broccoli cooked in fragrant sesame oil lend even more delightfully varied texture to this dish.

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Glazed Salmon & Cilantro Rice Bowls with Marinated Carrots & Sesame Broccoli
Title
time-saving
tips & techniques
Soy Sauce
Jasmine Rice
Carrots
Rice Vinegar
Pickled Jalapeño Peppers
Sambal Oelek
Broccoli
Light Brown Sugar
Sesame Oil
Sesame Seeds
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the cilantro rice:
1 Make the cilantro rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Cover to keep warm.

Prepare the ingredients & marinate the carrots:
2 Prepare the ingredients & marinate the carrots:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated carrots, half the vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the glaze:
3 Make the glaze:

While the carrots marinate, in a bowl, combine the soy sauce, sugar, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Cook the broccoli:
4 Cook the broccoli:

In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the fish & serve your dish:
5 Cook the fish & serve your dish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cilantro rice topped with the cooked fish (including any glaze from the pan), marinated carrots (including any liquid), and cooked broccoli. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

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Glazed Salmon & Cilantro Rice Bowls

Make the cilantro rice:
1 Make the cilantro rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce. Taste, then season with salt and pepper if desired. Cover to keep warm.

2 Prepare the ingredients & marinate the carrots:

While the rice cooks, wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots and grate on the large side of a box grater. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the grated carrots, half the vinegar, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the ingredients & marinate the carrots:
Make the glaze:
3 Make the glaze:

While the carrots marinate, in a bowl, combine the soy sauce, sugar, remaining vinegar, 2 tablespoons of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

4 Cook the broccoli:

In a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the broccoli florets; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with foil and cook, without stirring, 2 to 3 minutes, or until the broccoli is softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan. 

Cook the broccoli:
Cook the fish & serve your dish:
5 Cook the fish & serve your dish:

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 1 to 2 minutes, or until the fish is coated and cooked through. Turn off the heat. Serve the cilantro rice topped with the cooked fish (including any glaze from the pan), marinated carrots (including any liquid), and cooked broccoli. Garnish with the sesame seeds. Enjoy! 

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