Crispy Salmon and Rice Bowl
A tasty and healthy meal combining crispy salmon with fresh vegetables and rice, perfect for a quick weeknight dinner or meal prep.
Ingredients
Salmon and Seasoning
- 2 fillets salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Bowls Assembly
- 2 cups cooked jasmine rice or brown rice
- 1/2 unit avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
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.
Sauce Preparation
- 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 warm and enjoy immediately. You can add extra toppings like sliced radishes or seaweed for more flavor. Make sure to dry the salmon well before cooking to achieve a crispy skin. Fresh, high-quality salmon is recommended for the best flavor. Adjust sriracha amount based on your spice preference. This recipe is adaptable; feel free to change the vegetables used.