Salmon Curry Brothy Rice Bowl
This Salmon Curry Brothy Rice Bowl is warm, nourishing, and packed with cozy, bold flavor. A fragrant Thai red curry broth is paired with miso-glazed salmon, hearty brown rice, and vibrant veggies for a comforting bowl that feels both wholesome and elevated. Perfect for weeknight dinners, meal prep, or when you’re craving something soothing but satisfying.
Ingredients
1 tsp avocado oil
3 scallions, sliced
1 cube frozen crushed garlic
1 cube frozen crushed ginger
1 container low-sodium vegetable broth (32 oz)
1/2 cup Thai Style Red Curry Sauce
4 oz salmon
1 tsp miso paste
1/2 tsp hot honey
Dash of coconut aminos
Sesame seeds
1 cup cooked brown rice
1/4 cup edamame
1 cup grilled or roasted broccoli
Scallions, chili crunch, lime, cilantro for topping
Broth
Salmon
Bowl
Directions
Heat avocado oil in a pot and sauté scallions, garlic, and ginger for 2–3 minutes.
Add vegetable broth and Thai red curry sauce. Bring to a boil, then let it simmer ~15 minutes.
Mix miso, hot honey, and coconut aminos. Brush over salmon, add sesame seeds, and air fry or bake at 450°F for ~15 minutes.
Grill or roast broccoli with salt + pepper. Cook brown rice according to the package and defrost edamame.
Assemble your bowl: rice, broth, salmon, edamame, and broccoli. Top with scallions, chili crunch, lime juice, and cilantro.
Recipe Note
Trader Joe’s Shopping List: BBQ cut Salmon, Low sodium vegetable broth, Thai Red Curry Sauce, Frozen brown rice, Frozen shelled edamame, broccoli florets, scallions, Frozen garlic cubes, Frozen ginger cubes, miso paste, hot honey, coconut aminos, sesame seeds, chili crunch, lime, cilantro.
