Description
A vibrant bowl featuring crispy salmon, fluffy jasmine rice, and a medley of fresh vegetables.
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
- Dry the salmon: Pat the skin-on salmon fillets dry with paper towels, and season with salt, pepper, garlic powder, and smoked paprika.
- Heat the skillet: In a non-stick skillet, heat the olive oil over medium-high heat until it shimmers.
- Sear the salmon: Place the salmon skin-side down in the skillet and cook for 4-5 minutes. Flip and cook for another 3-4 minutes until just cooked through.
- Whisk the sauce: In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha.
- Assemble the bowl: In serving bowls, divide the cooked rice and top with salmon, avocado, cucumber, carrots, and edamame. Drizzle with sauce and sprinkle with sesame seeds.
- Serve and enjoy!
Notes
This dish is versatile; feel free to substitute ingredients based on what’s available or your preferences.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 70mg
Keywords: salmon, rice bowl, healthy dinner, quick meal, Asian cuisine