Description
A delightful bowl featuring crispy salmon, nutty jasmine rice, creamy avocado, and vibrant vegetables; a celebration of wholesome ingredients and intricate flavors.
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
- Prep the salmon: Pat the salmon fillets dry with paper towels and season with salt, pepper, garlic powder, and smoked paprika.
- Heat the pan: In a non-stick skillet, warm the olive oil over medium-high heat.
- Sizzle the salmon: Place the salmon skin-side down in the skillet and cook undisturbed for 4-5 minutes.
- Flip and finish cooking: Flip the fillets and cook for an additional 3-4 minutes until opaque and cooked through.
- Make the sauce: Whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl.
- Assemble the bowl: Divide cooked rice in bowls, top with crispy salmon, cucumber, avocado, shredded carrots, and edamame.
- Finish with flair: Drizzle sauce over the bowl and sprinkle with sesame seeds.
Notes
Make-ahead tips: Prepare rice and sauce in advance. Cooking alternatives: Air fry at 400°F for 7-8 minutes or bake at 425°F for 12-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salmon bowl, crispy salmon, rice bowl, healthy dinner, pescatarian recipes