Salmon & Cilantro Rice Bowls with Marinated Carrots & Sesame Broccoli

Salmon & Cilantro Rice Bowls

with Marinated Carrots & Sesame Broccoli

30 MIN
2 Servings
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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 sushi rice and salmon fillets glazed with a spicy-sweet combo of sambal oelek, brown sugar, and more.
17 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Salmon & Cilantro Rice Bowls with Marinated Carrots & Sesame Broccoli
Title
  • 2 Skin-On Salmon Fillets
  • ½ lb Broccoli
  • 6 oz Carrots
  • 1 Tbsp Rice Vinegar
  • ¼ cup Cilantro Sauce
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Sambal Oelek
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Light Brown Sugar
  • 1 Tbsp Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • ½ cup Sushi Rice
time-saving
tips & techniques
Make the cilantro rice
1 Make the cilantro rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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 until combined. 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

Meanwhile, 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

Meanwhile, 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, 3 to 4 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! 

*An instant-read thermometer should register 145°F.

Tips from Home Chefs

Make the cilantro rice
1 Make the cilantro rice

In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 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 until combined. Taste, then season with salt and pepper if desired. Cover to keep warm.

2 Prepare the ingredients & marinate the carrots

Meanwhile, 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

Meanwhile, 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, 3 to 4 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! 

*An instant-read thermometer should register 145°F.

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