Salmon Rice Bowl with Avocado and Peach

Name: Salmon Rice Bowl Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 45 min
Ingredients: 4 medium-large fresh peaches (about ½ pound each), (washed and dried); 1 tablespoon honey; 1 tablespoon low-sodium soy sauce; 2 teaspoons freshly grated ginger; 1¼ pounds salmon fillet, (skin removed); 1½ cups dry rice (I like Jasmine); 3 cups coconut water; grapeseed oil for the pan; 1 large ripe avocado (about ½ pound), (peeled and cut into bite-sized pieces); 2 scallions, (washed and dried, finely chopped); salt and freshly found black pepper

August 12, 2020 By valentina 27 Comments

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This Salmon Rice Bowl with Avocado and Peach is a wonderful summer favorite. It’s a perfect bowl for a casual lunch or light dinner — and it’s elegant enough to impress guests.

This healthy summer salmon recipe is easy to make and presents beautifully in a rice bowl with peaches and avocado.

My salmon rice bowl is a combination of beautiful colors, contrasting textures, and a mix of delicious flavors that are the essence of summer.

It’s absolutely lovely for casual summer entertaining.

Ingredients for summer Salmon Rice Bowl

salmon fillet
fresh peaches
avocado
honey
low-sodium soy sauce
fresh ginger
rice
coconut water
grapeseed oil
scallions
salt, black pepper

How to Make it

(More detailed instructions are in the recipe card below.)

– Make a quick peach marinade for the salmon: Peel 2 peaches, remove pits, and cut them into large chunks. Blend them in a food processor until smooth. Stir in honey, soy sauce, and ginger, and pour it into a baking dish. (Leaving the skin on, pit 2 more peaches and cut them into bite-sized pieces. Set aside. )– Add the salmon to the marinade, coat it well, cover with plastic wrap and place in the refrigerator for at least 15 minutes and up to an hour.

– Make the rice: Add the rice and coconut water to a medium-sized pot and bring to a boil. Reduce the heat to low, cover and simmer until the liquid is absorbed, about 15 minutes.

– Generously coat the bottom of a large sauté pan with grapeseed oil and place it over medium-high heat. Remove the salmon from the marinade, leaving about half of it on the fish. On a large plate, sprinkle it with salt and pepper. When the pan is hot, add the salmon. Sauté just until it’s cooked through, a couple of minutes per side.

– Add the avocado, scallions and cut peaches to a large mixing bowl. Once the salmon has cooled, use your hands to flake it into bite-sized pieces and add it to the bowl as well. Gently mix to combine.

– Spoon the cooked rice into 4 individual serving bowls, or a large serving platter. Evenly top it with the salmon mixture.

Recipe Tips and Substitutions

I use coconut water to make the rice for this recipe. I love the sweet flavor it adds. If you want to use water instead, that’s okay too.
Mango and nectarines are good substitutions for the peaches if you want to switch it up.
This rice bowl would also be delicious with chicken, shrimp or tofu for the protein.
Gluten-free? If you need a gluten-free soy sauce, I really like San-J Tamari Lite Gluten-Free Soy Sauce.
This dish is best served room temperature or cold.

Can you make it ahead?

You can make the rice as early as a day ahead. Store it in the refrigerator, tightly covered, and bring it to room temperature before assembling the bowl.
The peaches and scallions can be chopped a day ahead, wrapped tightly, and stored in the refrigerator.
The salmon is best made as close to serving time as possible.
The avocado should be cut just before assembling the bowls.

I hope you enjoy every last bite of this beautiful salmon rice bowl.

More summer salmon recipes:

I love salmon all year, but I especially love cooking with it during the summer months. Here are a few more excellent recipes . . .

Salmon rice bowl with peaches and avocados in a beige bowl on a sushi mat.

Salmon Rice Bowl Recipe

Valentina K. Wein

This Salmon Rice Bowl with Avocado and Peach is a wonderful summer favorite. It's a perfect bowl for a casual lunch or light dinner -- and it's elegant enough to impress guests.

5 from 5 votes

Prep Time 25 mins

Cook Time 5 mins

Marinating 15 mins

Total Time 45 mins

Course Main Course, Dinner, Lunch

Cuisine American

Servings

Calories 612 kcal

Ingredients

4 medium-large fresh peaches (about ½ pound each), washed and dried
1 tablespoon honey
1 tablespoon low-sodium soy sauce
2 teaspoons freshly grated ginger
1¼ pounds salmon fillet, skin removed
1½ cups dry rice (I like Jasmine)
3 cups coconut water
grapeseed oil for the pan
1 large ripe avocado (about ½ pound), peeled and cut into bite-sized pieces
2 scallions, washed and dried, finely chopped
salt and freshly found black pepper

Instructions

Make marinade: Peel 2 of the peaches, remove the pits, and cut them into large chunks. Place them in a food processor fitted with the blade attachment and purée until smooth, about 30 seconds. Stir in the honey, soy sauce, and ginger and add the mixture to a 9 x 13 x 2 inch baking dish. (Leaving the skin on, pit the remaining 2 peaches and cut them into bite-sized pieces. Set aside.)
Marinate the salmon: Add the salmon to the marinade in the baking dish. Be sure all of the salmon is well coated, cover with plastic wrap and place in the refrigerator for at least 15 minutes and up to an hour.
Make the rice: Add the rice and coconut water to a medium-sized pot and bring to a boil. Reduce the heat to the lowest setting, cover and simmer until all of the liquid is absorbed, about 15 minutes.
Cook the salmon: Generously coat the bottom of a large sauté pan with the oil and place it over medium-high heat. Remove the salmon from the marinade, letting some drip off, but leaving about half of it on the fish. On a large plate, sprinkle the marinated salmon with salt and pepper. Once the pan is hot, add the salmon. You should hear a sizzling sound -- if you don't it's not hot enough. Wait for the sizzle! Sauté just until it's cooked through, a couple of minutes per side. (It should remain translucent in the center.) Set aside to cool completely.
Combine the ingredients: Add the avocado, scallions and cut peaches to a large mixing bowl. Once the salmon has cooled, use your hands to flake it into bite-sized pieces and add it to the bowl as well. Gently mix to combine.
Serve. Spoon the cooked rice into 4 individual serving bowls, or a large serving platter. Evenly top it with the salmon mixture. Serve!

Notes

Calorie count is an estimate only.

Keywords good for summer dinner parties, easy fish dinners

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