Crispy Salmon and Rice Bowl
A delightful culinary experience combining crispy salmon, vibrant vegetables, and hearty rice for a nutritious meal.
Ingredients
For the Salmon
- 2 fillets salmon fillets (skin-on) Choose high-quality salmon for the best flavor.
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Bowl
- 2 cups cooked jasmine rice or brown rice Rice should be cooked beforehand.
- 1/2 avocado sliced
- 1/4 cup cucumber sliced
- 1/4 cup shredded carrots
- 1/4 cup edamame steamed
- 1 tablespoon sesame seeds for garnish
For the Sauce
- 2 tablespoons soy sauce low sodium
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha optional for spice
Instructions
Preparation
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat.
Cooking
- Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy.
- Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
Assembly
- Divide the cooked rice into bowls.
- Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
Notes
Store leftovers in an airtight container for up to two days, keeping components separate to maintain quality.