Blackened Salmon Rice Bowls can be an every-week dinner bestie

Rice bowls are having a MOMENT right now, and for good reason. They’re versatile, and provide a great framework for dinner that can change each time you make it. And face it, shallow bowls are just better than flat dinner plates. I don’t make the rules, but I do enforce them. 

Rice + broccoli + salmon is a gorgeous blank canvas that can take you lots of places, week after week. This version has a wonderful homemade blackening seasoning with a creamy sweet maple sauce for contrast – please trust this one. 

The great thing about making a similar-but-different dinner every week or two is that you can perfect your timing and turn it into a true 30-minute meal. The key is to start the rice FIRST, set a timer, then cook the salmon and broccoli at the same time (but in different pans) to get everything done quickly and hot at the same time. 

Bonus points if you mix your seasoning blend and chop veggies a few days in advance as meal prep. 

Happy cooking! 

Blackened Salmon Rice Bowls with Maple Mustard Sauce 

Prep: 20 minutes | Cook: 30 minutes | Serves: 4  

Maple Mustard Sauce  

• 2 tablespoons heavy cream 
• 2 tablespoons maple syrup 
• 4 teaspoons Dijon mustard 

Salmon 

• ½ teaspoon kosher salt 
• ½ teaspoon sugar 
• ¼ teaspoon onion powder 
• ¼ teaspoon garlic powder 
• ¼ teaspoon dried dill 
• ¼ teaspoon paprika 
• 2 tablespoons olive oil 
• 1-pound boneless, skinless salmon filet, cut into large chunks 

Rice Bowls 

• 1 cup white rice, cooked to package directions
• Steamed broccoli with lemon wedges, for serving 

1. Sauce: Combine the cream, maple syrup and mustard with a pinch of salt in a small bowl. Whisk to combine. Taste for seasoning. Add another pinch of salt if you prefer, then set aside. 
2. Salmon Seasoning: Using your fingertips, mix the salt, sugar, onion powder, garlic powder, paprika and dill. Sprinkle all over the salmon chunks, pressing the seasoning on all sides. 
3. Cook: Get the rice simmering, then preheat a large skillet for the salmon and start cooking the green veg you are using. Set timers and keep each component warm as it finishes. 
4. Salmon: While the rice and broccoli are cooking, add the olive oil to the preheated skillet and add the salmon in an even layer. Sear the salmon for about 2 minutes on all sides until golden and mostly cooked through. The fish will keep cooking as it sits, and medium-cooked salmon is a true gift. 
5. Assemble: Build salmon rice bowls with salmon, broccoli, and white rice. Drizzle with the maple mustard cream sauce and add a lemon wedge for brightness. Enjoy! 

Ingredient Notes + Tips and Tricks: 

• Sauce: This amount of sauce is perfect for a little drizzle on each plate. It’s really, really good though, so consider doubling it if you’re into sauces and/or leftovers. 
• Gluten free as written. 
• Broccoli: I love plain steamed broccoli with stronger flavors like the seasoning on the fish – it balances so nicely with lots of lemon juice and flaky salt. Of course, serve any veg you like with this salmon.