Crispy Salmon & Rice Bowl
This Crispy Salmon & Rice Bowl features perfectly seared salmon atop a bed of fluffy rice, complemented by fresh vegetables and a tangy soy sauce dressing. It’s a delightful balance of flavors and textures, making it a great option for a wholesome meal.
Equipment
- 1 non-stick skillet
- 1 pot for cooking rice
- 1 small bowl for sauce
- 1 whisk or fork
Ingredients
- 4 fillets salmon 6 oz each
- 2 cups jasmine rice uncooked
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup shredded carrots
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- to taste salt
- to taste pepper
- 2 tablespoons vegetable oil for cooking salmon
- sesame seeds for garnish
- green onions chopped, for garnish
Instructions
- Begin by rinsing the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, set aside and keep warm.
- In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and ginger. Set aside for later use.
- Heat the vegetable oil in a non-stick skillet over medium-high heat. Season the salmon fillets with salt and pepper.
- Once the oil is hot, carefully place the salmon fillets skin-side down in the skillet. Cook for about 6-7 minutes until the skin is crispy.
- Flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from heat.
- While the salmon is cooking, steam the broccoli florets until tender (about 5-7 minutes). You can add the sliced red bell pepper and shredded carrots to the steamer for the last 2-3 minutes.
- To assemble the bowls, divide the cooked rice among four serving bowls. Top each bowl with a salmon fillet, a handful of steamed vegetables, and drizzle with the soy sauce mixture.
- Garnish with sesame seeds and chopped green onions for a fresh finish.
Notes
Feel free to customize the vegetables to your liking—you can add edamame, snap peas, or any seasonal vegetables you prefer.
For a spicier kick, consider adding a splash of sriracha to the soy sauce mixture.
This dish is best served immediately for the crispiness of the salmon and freshness of the vegetables.