Photo of Glazed Salmon Brown Rice Bowl by WW

Glazed Salmon Brown Rice Bowl

1 - 13
PersonalPoints™ per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
The easy, glossy glaze on the salmon couldn’t be easier to whip up, consisting of store-bought balsamic glaze, Dijon mustard, and garlic powder. It’s brushed onto salmon fillets halfway through the cooking time so that it stays put and doesn’t slide off. If you can’t find balsamic glaze, you can boil some balsamic vinegar until it’s thick and syrupy.

Ingredients

Cooking spray

4 spray(s)

Store-bought balsamic glaze

3 tbsp(s)

Dijon mustard

1 tsp(s)

Garlic powder

¼ tsp(s)

Uncooked farmed salmon fillet(s) with or without skin

20 oz, 4 (5-oz) fillets, skinned recommended

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Cooked long grain brown rice

2 cup(s)

Shredded red cabbage

2 cup(s)

Fresh radish(es)

1 cup(s), sliced

Yellow pepper(s)

1 large, cut into thin strips

Instructions

  1. Preheat the oven to 425°F. Line a small sheet pan with foil and coat the foil with cooking spray. In a small bowl, stir together the balsamic glaze, Dijon, and garlic powder.
  2. Arrange the salmon on the prepared pan and sprinkle evenly with the salt and black pepper. Bake the salmon for 5 minutes. Remove the pan from the oven and brush the balsamic mixture liberally over the tops of the fillets. Return the pan to the oven and bake until the salmon flakes easily when tested with a fork, 4 to 5 minutes.
  3. Spoon ⅔ cup rice into each of 4 shallow bowls. Arrange ½ cup cabbage, ¼ cup radishes, and one-fourth of the bell pepper on each bowl. Flake each salmon fillet into large chunks and arrange 1 fillet on each bowl.
  4. Serving size: 1 bowl