This Citrus Butter Garlic Salmon Rice Bowl recipe is easy to make and features delicious flakey salmon bites coated in a delicious citrus, Danish Creamery European Style Sea Salted Butter and garlic sauce on top of basmati rice, a fresh citrus cucumber salad, micro greens and mayo sambal sauce.
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How to make this Citrus Butter Garlic Salmon Rice Bowl
Here are some of the ingredients you will need to make this dish:
- Danish Creamery European Style Sea Salted Butter (you can find where to purchase it, here.)
- Orange ( zest and juice)
- Spices: Chili Powder, paprika, salt, black pepper
- Garlic
- Cucumber
- Avocado
- Green Onion
- Cooked Basmati Rice
- Jalapeno
- Garlic
- Microgreens
- Lemon
- Cilantro
- Skinless Salmon Filets
Buttery, Garlicky, Citrusy
To make the salmon bites, you will need butter, garlic, paprika, chili powder, orange ( zest and juice) and lemon juice. I used Danish Creamery European Style Sea Salted Butter. This butter is richer and creamier than most because it’s churned with extra time and care, thanks to a recipe that has been around for over a century! Danish Creamery Butter is made with high-quality cream and a touch of sea salt, and is perfect for everything – cooking, baking, and melting on warm toast. The butter tastes incredible and it really shines through in this focaccia bread.
In a bowl, melt some Danish Creamery European Style Sea Salted Butter and add minced garlic, black pepper, paprika, chili powder, orange zest, orange juice and lemon juice. Mix everything really well. Taste add additional seasoning to your liking. Then, add the skinless salmon filets, that are cut into 1-inch pieces. Mix until every salmon is coated in the sauce. Place on a baking sheet and bake.
Make the Citrus Cucumber Salad
Time to Assemble Salmon Rice Bowl
Citrus Butter Garlic Salmon Rice Bowl
Ingredients
- 2&1/2 tbsp Danish Creamery European Style Sea Salted Butter
- 1 tbsp of orange juice
- 1 tsp of orange zest
- 3 garlic cloves minced or grated
- 3-4 pieces of 4-6 ounce skinless salmon filets cut into 1-inch pieces
- Black pepper to taste
- 1 tsp ground paprika
- ½ tsp chili powder
- 1&½ cup basmati rice cooked
- salt to taste
- 1 tsp lemon juice
Citrus Cucumber Salad
- 1 avocado sliced
- 1 english cucumber sliced into half moons
- 1-2 spring onions only green part, thinly sliced ( you can substitute with red onion)
- 2 tbsp of lemon or lime juice
- Salt to taste
- Black pepper to taste
- 1 jalapeno thinly sliced
- 1 tbsp extra virgin olive oil
- 2 tbsp of finely chopped fresh cilantro
Sambal Mayo
- ⅓ cup mayo
- 2 tbsps of sambal oelek, sriracha or chili paste
- 1/2 tbsp of honey or orange juice
- Black pepper to taste
Instructions
- Preheat the oven 450 F.
- Cut your skinless Salmon filet into cubes about 1-inch in size.
- In a bowl, add your melted butter, garlic, spices ( salt, black pepper, paprika, chili powder), orange zest, orange and lemon juice. Mix everything together. Taste and add additional seasoning to your liking.
- Add your salmon to the sauce and mix, making sure to coat each salmon bite in the sauce.
- Transfer the salmon to a baking sheet and arrange in a single layer. Place in the oven to bake for about 10 minutes or until the salmon is cooked to your preference.
- Tip: If you want the same to get lightly charred, during the final minute, place the oven broil until very lightly charred. Make sure to keep an eye on it. Set the salmon aside.
- In a small bowl, whisk together the olive oil, lemon juice, salt and black pepper. Stir in the cilantro and taste and additional seasoning to your liking. To make the salad, combine the jalapeno, the avocado, cucumbers, green onion and citrus in a bowl. Pour in the dressing and set aside.
- For the sambal mayo, combine all ingredients in a bowl.
- To assemble, place some cooked rice, some salmon bites over the rice. Top with the citrus cucumber salad, microgreens, and generous dollop of the sambal mayo. Enjoy!
