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Fresh Salmon & Herb Rice Bowl

  • 5 days ago
  • 2 min read

A fresh, low-histamine, gluten-free bowl built around simply cooked salmon, fresh herbs, and a light lemon dressing, ideal for keeping meals free of aged, fermented, or cured ingredients.


Rice salmon bowl with fresh vegetables and herbs.

Serves: 2


Ingredients


  • 2 salmon fillets, skin on

  • 150 grams basmati rice

  • 1 cucumber, diced

  • 1 ripe avocado, sliced

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons fresh flat-leaf parsley, chopped

  • 1 tablespoons fresh mint leaves, torn

  • 3 tablespoons extra virgin olive oil

  • 1 lemon, juiced

  • 0.5 teaspoons sea salt

  • 0.3 teaspoons cracked black pepper

  • 4 radishes, thinly sliced


Method:


  1. Cook the rice: Rinse 150 grams basmati rice well, then cook according to packet instructions. Set aside and keep warm.

  2. Pan-fry the salmon: Pat 2 salmon fillets, skin on dry and season with a pinch of 0.5 teaspoons sea salt and 0.3 teaspoons cracked black pepper. Heat a little 3 tablespoons extra virgin olive oil in a non-stick pan over medium-high heat and cook the salmon skin-side down for 7 minutes 07:00, then flip and cook for a further 2-3 minutes until just cooked through.

  3. Make the dressing: Whisk together the remaining 3 tablespoons extra virgin olive oil, 1 lemon, juiced, and a pinch of 0.5 teaspoons sea salt in a small bowl.

  4. Assemble the bowls: Divide the warm rice between two bowls. Top with 1 cucumber, diced, 1 ripe avocado, sliced, and 4 radishes, thinly sliced. Flake the salmon over the top.

  5. Finish and serve: Scatter over the 2 tablespoons fresh dill, chopped, 2 tablespoons fresh flat-leaf parsley, chopped, and 1 tablespoons fresh mint leaves, torn, then drizzle with the dressing. Serve immediately while the salmon is warm.


Notes


Keep it fresh: this recipe avoids common histamine triggers like vinegar, aged cheese, cured or smoked fish, and soy sauce. Use the salmon the same day you buy it and avoid storing leftovers for more than a day, since histamine levels rise the longer cooked fish sits. Swap basmati for cauliflower rice for a lower-carb version.


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