October Recipe - Salmon Bowl with Rice and Thai Basil Yogurt

Recipes from “What’s Gaby Cooking” never disappoint! The flavor of the salmon combined with the yogurt sauce and basil are perfect! This recipe is not overly complicated but you are making 4 different components (fish, rice, yogurt sauce, cucumber salad), so be sure to plan this for a night you have time for a little extra clean up.

Salmon Bowl with Rice and Thai Basil Yogurt 

INGREDIENTS

For the Salmon:

• ½ teaspoon chili powder

• ½ teaspoon ground cumin

• ½ teaspoon ground ginger

• ½ teaspoon kosher salt

• ½ teaspoon granulated sugar

• 2 6-ounce salmon filets (skin on or skinless depending on preference) 

• neutral oil for searing

For the Thai Basil Yogurt:

• ½ cup Greek Yogurt

• 3 tablespoons minced thai basil

• kosher salt, to taste

For the Cucumber Salad:

• 1 tablespoon lime juice

• ½ tablespoon fish sauce

• 1½ tablespoons rice wine vinegar

• 2 teaspoons brown sugar

• kosher salt

• ½ english cucumber, thinly sliced

• 1 tablespoon minced cilantro

• ¼ red onion, thinly sliced

• 1 serrano pepper, minced (optional)

For Serving:

• 3 cups cooked white rice

•  ½ avocado thinly sliced

• fresh cilantro leaves

•  fresh thai basil leaves

INSTRUCTIONS

1. Prepare the Salmon. Preheat oven to 425 degrees. Pat the salmon filets so they are dry and place on a plate. In a small bowl, combine spices, sugar, and salt. Sprinkle mixture evenly all over salmon and salmon skin. Set aside.

2. Make the Thai basil yogurt. In a medium bowl, whisk together the yogurt and minced basil. Season with salt, to taste; set aside.

3. Make the cucumber salad.  In a medium bowl, whisk together the lime juice, fish sauce, rice wine vinegar, sugar and small pinch of salt. Toss in the cucumber, red onion, thai red chili, if using, and minced cilantro. Set aside.

4. Cook the Salmon. Heat 2 Tablespoons of neutral oil in an oven safe skillet. Sear salmon on both sides until a nice crust forms and spices appear blackened, about 2 minutes per side. Transfer to the oven and roast until the internal temperature reaches 125-130 degrees for medium, 5-7 minutes. Set aside to cool slightly.

5. Assemble Bowl.  Divide rice evenly between two bowls. Top each bowl with salmon, some cucumber salad, and avocado. Spoon thai basil yogurt over the top and garnish with herb leaves.