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Crispy Salmon and Rice Bowl

A delightful and nutritious dish featuring crispy salmon on a bed of rice, topped with fresh vegetables and a zesty sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 pieces salmon fillets (skin-on) Choose wild-caught for better flavor.
  • 1 tablespoon olive oil For cooking the salmon.
  • to taste salt For seasoning.
  • to taste pepper For seasoning.
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
For the Rice Bowl
  • 2 cups cooked jasmine rice or brown rice Cooked ahead of time.
  • 1/2 piece avocado (sliced) For topping.
  • 1/4 cup cucumber (sliced) For topping.
  • 1/4 cup shredded carrots For topping.
  • 1/4 cup edamame (steamed) For topping.
  • 1 tablespoon sesame seeds (for garnish) For extra crunch.
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) Add for spice.

Method
 

Preparation
  1. Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. In a non-stick skillet, heat the olive oil over medium-high heat.
Cooking
  1. Add the salmon, skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until it’s cooked through.
  2. In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
Assembly
  1. Divide the cooked rice into bowls.
  2. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
  3. Drizzle the sauce over the top and sprinkle with sesame seeds before serving.

Notes

Feel free to swap jasmine rice for cauliflower rice for a lighter option. For a vegan version, skip the salmon and load up on grilled veggies and chickpeas.