Crispy Salmon and Rice Bowl
A delightful meal featuring warm, crispy salmon over fluffy rice with fresh veggies, perfect for busy weeknights.
Ingredients
For the Salmon
- 2 fillets salmon fillets (skin-on)
- 1 tablespoon olive oil for cooking
- to taste Salt and pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Rice Bowl
- 2 cups cooked jasmine rice or brown rice cooked
- 1/2 piece avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
For the Sauce
- 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
Preparation
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
Cooking
- 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. 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 using).
Assembly
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
Notes
Serve with a side of steamed broccoli or snap peas. Customize toppings as desired. Use fresh herbs for added flavor.