Description
A delightful crispy salmon and rice bowl that balances flavor and nutrition with fresh vegetables, savory sauces, and fluffy rice.
Ingredients
- 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 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 is crispy.
- Flip the salmon and cook for an additional 3-4 minutes until it is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with sauce and sprinkle with sesame seeds before serving.
Notes
Squeeze fresh lemon juice over the toppings for added brightness. Allow the salmon to rest for a minute after cooking to maintain juiciness.
