Crispy Salmon and Rice Bowl
Why make this recipe
Crispy Salmon and Rice Bowl is a delicious and healthy meal that brings a wonderful mix of flavors and textures to your table. It’s quick to prepare, making it perfect for busy weeknights or a cozy weekend dinner. The combination of crispy salmon, fresh vegetables, and savory sauce creates a satisfying dish that is both nourishing and appetizing. Plus, this recipe is versatile, allowing you to customize it with your favorite toppings and ingredients.
How to make Crispy Salmon and Rice Bowl
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)
Directions:
- 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 and cook for an additional 3-4 minutes until the salmon 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 the sauce and sprinkle with sesame seeds before serving.
How to serve Crispy Salmon and Rice Bowl
Serve the Crispy Salmon and Rice Bowl warm, garnished with sesame seeds. You can enjoy it as a complete meal or pair it with a light soup or salad. Feel free to provide extra sauce on the side for those who like a little more flavor.
How to store Crispy Salmon and Rice Bowl
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, you can use a microwave or a skillet over low heat. Reheat gently to keep the salmon from drying out.
Tips to make Crispy Salmon and Rice Bowl
- For an extra crispy skin, make sure your skillet is hot before adding the salmon.
- You can substitute the edamame with other cooked proteins like chicken or tofu for a different flavor.
- Adding a squeeze of fresh lime or lemon juice just before serving brightens the taste of the bowl.
Variation
You can customize this bowl by swapping out the vegetables based on what you have on hand. Try adding bell peppers, snap peas, or radishes. You can also use quinoa or cauliflower rice instead of jasmine or brown rice for a low-carb option.
FAQs
1. Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw them completely before cooking.
2. Is this recipe suitable for meal prep?
Absolutely! This dish stores well, making it great for meal prep. Just store the components separately and assemble when ready to eat.
3. Can I make this recipe without soy sauce?
Yes, you can substitute with coconut aminos or a homemade sauce made of broth, vinegar, and some spices for a soy-free option.
Crispy Salmon and Rice Bowl
Ingredients
Method
- 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 the salmon 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 the sauce and sprinkle with sesame seeds before serving.
Notes
