Description
A quick and wholesome dish featuring crispy salmon on a bed of fluffy rice with vibrant vegetables.
Ingredients
Scale
- 2 skin-on salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine or brown rice
- 1/2 avocado, sliced
- 1/4 cup cucumber, sliced
- 1/4 cup shredded carrots
- 1/4 cup steamed edamame
- 1 tablespoon sesame seeds for garnish
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.
- In a non-stick skillet, heat the olive oil over medium-high heat until shimmering.
- Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy. Carefully flip the salmon and cook for an additional 3-4 minutes until flaky.
- While the salmon cooks, whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl.
- Divide the cooked rice between bowls. Top with a piece of crispy salmon, and add avocado, cucumber, shredded carrots, and steamed edamame.
- Drizzle sauce over each bowl and sprinkle with sesame seeds. Serve immediately.
Notes
For added flavor, consider squeezing fresh lime or sprinkling chives on top. Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: salmon, rice bowl, quick dinner, healthy meal, weeknight dinner