Description
A flavorful bowl featuring crispy salmon atop warm jasmine rice, garnished with fresh vegetables and a savory sauce.
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
- Pat the salmon fillets dry with a paper towel and season with salt, pepper, garlic powder, and smoked paprika.
- Warm the cooked jasmine or brown rice in a microwave or on the stovetop.
- Heat the olive oil in a non-stick skillet over medium-high heat.
- Add the salmon, skin-side down, and cook for 4 to 5 minutes until golden brown.
- Flip the salmon and cook for an additional 3 to 4 minutes until the flesh is opaque.
- Combine the soy sauce, sesame oil, honey, rice vinegar, and sriracha in a small bowl.
- Divide the rice into serving bowls and place the salmon on top.
- Arrange avocado, cucumber, carrots, and edamame around the salmon.
- Drizzle the sauce over the bowl and sprinkle with sesame seeds.
Notes
Try seasonal variations with different vegetables and grains for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg