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Healthy Anti-Inflammatory Summer Power Bowl Recipe with Turmeric Rice and Salmon

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A vibrant and nourishing summer power bowl featuring turmeric rice, pan-seared salmon, and fresh veggies, perfect for quick and nutritious meals.

Ingredients

Scale
  • 1 cup jasmine or basmati rice, rinsed
  • 1 3/4 cups water or low-sodium vegetable broth
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon black pepper
  • 1/2 cup light coconut milk
  • 1 teaspoon olive oil or coconut oil
  • Pinch of salt
  • 2 salmon fillets (about 6 oz / 170 g each), skin-on or skinless
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper
  • Juice of half a lemon
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded purple cabbage
  • 1/2 avocado, sliced
  • 2 tablespoons fresh cilantro or parsley, chopped
  • 1 tablespoon toasted pumpkin seeds or sunflower seeds (optional)
  • 2 tablespoons extra virgin olive oil (for dressing)
  • 1 tablespoon apple cider vinegar or lemon juice (for dressing)
  • 1 teaspoon honey or maple syrup (for dressing)
  • Salt and pepper to taste (for dressing)

Instructions

  1. Rinse 1 cup of jasmine rice under cold water until the water runs clear.
  2. In a medium saucepan, heat 1 teaspoon of olive or coconut oil over medium heat. Add the rinsed rice and sauté for about 2 minutes until lightly toasted.
  3. Add 1 3/4 cups water or vegetable broth, 1 teaspoon ground turmeric, 1/2 teaspoon black pepper, 1/2 cup light coconut milk, and a pinch of salt. Stir gently to combine.
  4. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.
  5. Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.
  6. Pat salmon fillets dry and season both sides with salt and freshly ground black pepper.
  7. Heat 1 tablespoon olive oil in a non-stick or cast-iron skillet over medium-high heat. Place salmon skin-side down and cook for 4 to 5 minutes without moving.
  8. Flip salmon and cook for another 3 to 4 minutes until opaque and flakes easily. Remove from heat and squeeze lemon juice over fillets.
  9. Dice cucumber, halve cherry tomatoes, shred purple cabbage, slice avocado, and chop fresh herbs.
  10. Whisk together 2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar or lemon juice, 1 teaspoon honey or maple syrup, and salt and pepper in a small bowl or jar.
  11. Assemble bowls by placing turmeric rice as base, topping with salmon, then arranging veggies and herbs around.
  12. Drizzle citrus vinaigrette over the bowl and sprinkle toasted pumpkin or sunflower seeds if using. Serve immediately.

Notes

Use wild-caught salmon if possible. Keep knives sharp for clean veggie cuts. Avoid stirring rice while cooking to keep it fluffy. Let salmon rest a few minutes after cooking to retain juiciness. For gluten-free and dairy-free, this recipe is naturally suitable. Adjust honey amount if limiting sugar. If rice is mushy, reduce liquid slightly and keep heat low. If salmon sticks, ensure skillet is well heated and oiled.

Nutrition

Keywords: anti-inflammatory, turmeric rice, salmon, summer bowl, healthy, nutritious, gluten-free, dairy-free, quick meal

Find it online: https://sweetstirring.com/healthy-anti-inflammatory-summer-power-bowl-recipe-with-turmeric-rice-and-salmon-for-easy-nutritious-meals/