Description
A quick and delicious crispy salmon and rice bowl topped with fresh vegetables and a flavorful sauce, perfect for any occasion.
Ingredients
Scale
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine rice or brown rice
- 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)
- 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
- Pat the salmon dry: Use paper towels to remove excess moisture from the salmon fillets.
- Season the salmon: Sprinkle salt, pepper, garlic powder, and smoked paprika on both sides.
- Heat the olive oil: In a non-stick skillet, pour in the olive oil and bring it to medium-high heat.
- Cook the salmon: Once the oil is shimmering, add the salmon skin-side down. Cook for 4-5 minutes until crispy, then flip and cook for another 3-4 minutes.
- Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Assemble the bowls: Divide the cooked rice into bowls. Place the crispy salmon on top, adding avocado, cucumber, carrots, and edamame.
- Drizzle and garnish: Pour the sauce over each bowl, sprinkle with sesame seeds, and enjoy!
Notes
For a perfect dish, use fresh ingredients and allow the salmon skin to crisp up without rushing the cooking process.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: salmon, rice bowl, quick meal, healthy, seafood