Description
A delightful fusion of textures and flavors, combining perfectly cooked salmon with fresh veggies and fluffy rice.
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
- Begin by patting the salmon fillets dry with paper towels.
- Season both sides generously with salt, pepper, garlic powder, and smoked paprika.
- In a non-stick skillet, heat olive oil over medium-high heat.
- Once hot, carefully add the salmon, skin-side down.
- Cook the salmon for 4-5 minutes until the skin is crispy and golden brown.
- Flip the salmon and cook for an additional 3-4 minutes until it’s cooked through.
- While the salmon is cooking, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl.
- Divide the cooked rice into bowls, top with the crispy salmon.
- Add the sliced avocado, cucumber, shredded carrots, and steamed edamame.
- Drizzle with the prepared sauce and finish with a sprinkle of sesame seeds.
Notes
For extra crispy salmon skin, avoid moving the fish too much while it cooks. Letting the salmon rest for a couple of minutes after cooking will help redistribute the juices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 60mg
Keywords: salmon, rice bowl, quick dinner, healthy recipe, weeknight meal