Description
A quick and delicious crispy salmon and rice bowl featuring fresh vegetables and a flavorful sauce.
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 with paper towels.
- Season the salmon with salt, pepper, garlic powder, and smoked paprika on both sides.
- 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 is crispy.
- Carefully flip the fillets and cook for another 3-4 minutes until cooked through.
- Whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl.
- Divide cooked rice into bowls and place crispy salmon on top.
- Add avocado, cucumber, carrots, and edamame for fresh crunch.
- Drizzle the sauce over each bowl, sprinkle with sesame seeds, and serve immediately.
Notes
This dish is versatile; feel free to customize the vegetables and sauce to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: salmon, rice bowl, quick dinner, healthy recipe