Description
A delightful bowl of crispy salmon paired with fluffy jasmine rice and vibrant vegetables, offering a perfect balance of flavors and textures.
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)
Instructions
- Prepare the salmon: Pat the salmon fillets dry and season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat the pan: In a non-stick skillet, heat the olive oil over medium-high heat until shimmering.
- Cook the salmon: Place skin-side down, cooking for 4-5 minutes before flipping to cook for another 3-4 minutes until cooked through.
- Make the sauce: Whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha in a bowl.
- Assemble the bowls: Divide the rice, layer salmon, avocado, cucumber, carrots, and edamame.
- Add finishing touches: Drizzle sauce over bowls and sprinkle sesame seeds.
- Serve and enjoy!
Notes
Feel free to play with toppings and serving options to suit your taste. Store leftovers separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: salmon, rice bowl, healthy dinner, easy recipe, quick meal