Maple tahini salmon bowls served over warm wild rice & kale is a flavorful and nourishing dinner to make this week. Pair it with avocado, crunchy radishes and creamy maple tahini sauce.
Maple Tahini Salmon Bowls with Wild Rice
These flavor-packed salmon bowls are a winning weeknight meal to make for your family or as meal prep. Sesame crusted salmon topped with a creamy maple tahini sauce and served over a warm wild rice kale mix. It’s one of my favorite flavor combinations that’s both cozy and nourishing.
This meal comes together in just a few simple steps. It’s one of my go-to healthy dinners packed with protein, fiber and fats.
The nutty wild rice blend is the perfect base to these salmon bowls. I prepare the wild rice as instructed on the package, then mix it with chopped kale. Serve it with rainbow radish, avocado, and the perfectly baked salmon.
The homemade maple tahini sauce is one of my go-to condiments to elevate my meals. I’ve been making it for years to serve with roasted cabbage, and love it as a sauce over salmon and rice bowls.
What you’ll need for these maple tahini salmon bowls
This recipe has a few difference components, but can come together easily if planned accordingly.
Wild Rice
I use a wild rice blend made up of a mix of white, brown, wild and red rice for a hearty and nutty flavor. I prepare the rice as instructed on the package, then turn off the fire and mix in the chopped kale to let it soften from the steam.
Homemade maple tahini sauce
Tahini, coconut aminos, maple syrup and a few simple flavorings are blended together to make the creamy maple tahini sauce.
Sesame salmon
Salmon fillets are seasoned lightly with salt & pepper, then brushed with some of the maple tahini sauce. They get topped with tri-color sesame seeds and baked until flakey.
Garnishes
Once everything is ready, assemble your bowls. I love to serve these with a side of radish, avocado and microgreens.
Prepare ahead of time
This recipe can easily double as meal prep with a few modifications. Prepare the rice and maple tahini sauce and store them separately.
You can season the salmon ahead of time and refrigerate it then bake it when ready to serve, or bake it and store in an airtight container for up to 3 days.
This hearty recipe is full of flavor and packed with feel-good ingredients. I can’t wait for you guys to try it!
If you’re looking for new salmon recipes, try some of my other favorites below:
Slow Roasted Salmon with Fennel Slaw
Lemon Herb Salmon Skewers with Pearl Couscous
Hot Honey Salmon Bites
Maple Tahini Salmon & Wild Rice Bowls
Ingredients
- 4 salmon fillets, 4-6 oz each
- 1 1/2 cups wild rice blend
- 1 1/2 cups chopped kale
- 2 tbsp sesame seeds, I used tri-color seeds
- Salt & pepper
Maple Tahini Sauce
- 1/4 cup tahini
- 2 tbsp coconut aminos or low-sodium soy sauce
- 2 tbsp maple syrup
- 1/4 tsp garlic powder
- 1/4 tsp salt, only if using coconut aminos
- Pinch red pepper flakes
- 1 -2 tbsp water, as needed
Serve with
- Avocado
- Radish slices
- Microgreens
Directions
- Preheat the oven to 375 F
- Cook the wild rice as instructed on package. Once ready, turn the fire off and add in a pinch of salt and the chopped kale. Give it a mix and cover the pot to let the kale soften from the steam. Set aside.
- Prepare the maple tahini sauce by combining the sauce ingredients together in a blender cup or bowl, then blend or whisk together until smooth. You can also use an immersion blender for this step. Add in water by the tbsp until the consistency is smooth and creamy.
- Place the salmon fillets onto a parchment lined sheet pan. Season lightly with salt and pepper, then brush about 1 tsp of the maple tahini sauce over each fillet.
- Press the sesame seeds onto the top of each salmon fillet. Lightly spray with cooking spray and bake the salmon for 8-12 minutes, depending on thickness. You can set it under the broiler for the last minute.
- Once the salmon is ready, serve over the warm rice & kale mix with a side of avocado and radishes, or your choice of veggies. Top with the maple tahini sauce.
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