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Salmon Avocado Grain Bowl Recipe
Ash Tyrrell

Salmon Avocado Grain Bowl Recipe

I still remember the first time I put this bowl together after a long, tiring day when I had zero energy to stand over a stove for an hour. I pulled together some leftover cooked grains, pan-seared a couple of salmon fillets, and sliced up a ripe avocado I'd been saving. One bite in, and I knew this combination was staying in my regular rotation for good.
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Total Time 30 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 cup grain of choice quinoa, farro, or brown rice, uncooked
  • 2 cups water or low-sodium broth for cooking the grain
  • 2 salmon fillets about 6 oz each, skin on or off
  • 1 tablespoon olive oil for searing the salmon
  • 1 teaspoon garlic powder for the salmon rub
  • 1 teaspoon smoked paprika adds a subtle smoky depth
  • Salt and black pepper to taste
  • 1 ripe avocado sliced or mashed depending on how you like it
  • 1 cup cherry tomatoes halved, use fresh only, never canned
  • 1 small cucumber diced, skip peeling if it's thin-skinned for extra crunch
  • 2 cups fresh spinach or arugula chopped, don't use frozen spinach here since it turns watery and limp
  • 2 tablespoons red onion finely chopped, soak in cold water for five minutes if you want a milder bite
  • 2 tablespoons olive oil for the lemon dressing
  • Juice of 1 lemon freshly squeezed always tastes brighter than bottled
  • 1 small garlic clove minced, for the dressing
  • 2 tablespoons crumbled feta or goat cheese optional, grate or crumble fresh rather than using the pre-packaged kind for better flavor and texture

Method
 

  1. Rinse your grain of choice under cold water to remove excess starch, then add it to a saucepan with water or broth. Bring it to a boil, then reduce the heat, cover, and let it simmer until tender and fully absorbed. This usually takes around 15 minutes depending on which grain you choose.
  2. While the grain cooks, pat your salmon fillets completely dry and rub them with olive oil, garlic powder, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat and sear the salmon for about 4 minutes per side. You're looking for a golden crust outside and a tender, flaky center inside.
  3. In a small bowl, combine olive oil, fresh lemon juice, minced garlic, salt, and pepper. Whisk everything together until it looks slightly thickened and well combined. This dressing is what ties the whole bowl together, so don't rush this step.
  4. While everything else is cooking, chop your cherry tomatoes, cucumber, spinach or arugula, and red onion. Keep the pieces bite-sized so every spoonful gets a good mix of textures. Slice your avocado last so it doesn't brown before you're ready to serve.
  5. Divide the cooked grain between two bowls as your base layer. Arrange the seared salmon, sliced avocado, tomatoes, cucumber, greens, and red onion around the bowl in sections. Drizzle generously with the lemon dressing right before serving.

Notes

  • I always pat the salmon completely dry before seasoning it, since this is what gives me that crisp, golden crust instead of a soggy one.
  • I like to double the dressing recipe and keep the extra in the fridge, because I end up using it on salads all week long.
  • I've learned not to slice the avocado too early, since it browns fast and loses that fresh, vibrant look on the plate.
  • I let my salmon rest for a couple of minutes off the heat before flaking it into the bowl, which keeps it juicier.
  • I toast the dry grain in the pan for a minute or two before adding liquid, and it genuinely makes the flavor nuttier and more interesting.