Description
A delightful crispy salmon and rice bowl topped with fresh vegetables, perfect for any night of the week.
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 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 low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Instructions
- 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. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin becomes 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 you desire some spice.
- Divide the cooked rice into bowls. Top with the crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the prepared sauce and sprinkle with sesame seeds before serving.
Notes
For additional flavor, marinate the salmon before cooking. Adjust cooking times based on the thickness of the fillets.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: salmon, rice bowl, easy recipe, healthy meal, Asian cuisine