Salmon & Cilantro Rice Bowls with Marinated Carrots & Sesame Broccoli

Salmon & Cilantro Rice Bowls

with Marinated Carrots & Sesame Broccoli

30 MIN
2 Servings
$11.94/SERVING
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From the Test Kitchen

Rich flavors and vibrant colors abound in these hearty bowls thanks to herbaceous cilantro sauce mixed into brown rice and salmon fillets glazed with a spicy-sweet combo of sambal oelek, soy sauce, honey, and more.
13 green SmartPoints® per serving
7 blue SmartPoints® per serving
7 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Wellness Details

WW™ Approved Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    610 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 Sesame Oil
  • 1 tsp Black & White Sesame Seeds
  • 1 Tbsp Honey
  • 1 head Cauliflower
time-saving
tips & techniques
Make the cilantro cauliflower rice
1 Make the cilantro cauliflower rice

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the cauliflower; remove the leaves, then quarter lengthwise through the core. (If you have a food processor, instead of grating on a sheet pan, discard the core, then pulse the quartered cauliflower until fine). Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.  Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Stir in as much of the cilantro sauce as you'd like. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

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

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, honey (kneading the packet before opening), 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 the same pan, 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 a drizzle 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 cauliflower 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

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Make the cilantro cauliflower rice
1 Make the cilantro cauliflower rice

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the cauliflower; remove the leaves, then quarter lengthwise through the core. (If you have a food processor, instead of grating on a sheet pan, discard the core, then pulse the quartered cauliflower until fine). Line a sheet pan with parchment paper. Using the large side of a box grater, grate the quartered cauliflower onto the sheet pan; discard the core. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.  Add the cauliflower rice in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Season with salt and pepper. Continue to cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a bowl. Stir in as much of the cilantro sauce as you'd like. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

2 Prepare the ingredients & marinate the carrots

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, honey (kneading the packet before opening), 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 the same pan, 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 a drizzle 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 cauliflower 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.