Crispy Salmon and Rice Bowl
A nourishing meal featuring perfectly seared salmon atop fluffy rice, complemented by fresh vegetables and a tangy dressing.
Ingredients
Salmon and Rice
- 4 fillets salmon fillets (about 6 oz each)
- Salt & pepper, to taste Used for seasoning the salmon
- 1 Tbsp olive oil (for cooking)
- 2 cups cooked jasmine or basmati rice
Vegetables and Dressing
- 2 cups mixed vegetables (bell peppers, cucumber, and carrots work well) Feel free to substitute with seasonal vegetables.
- ¼ cup soy sauce For dressing
- 2 Tbsp rice vinegar For dressing
- 1 Tbsp honey or maple syrup For sweetness in dressing
- Optional: sesame seeds for garnish
- Optional: sliced green onions for garnish
Instructions
Preparation
- Start by preparing your rice according to package instructions.
- Season the salmon fillets generously with salt and pepper on both sides.
- Chop your mixed vegetables into bite-sized pieces.
Cooking
- Heat olive oil in a non-stick skillet over medium-high heat.
- When the oil shimmers, add the salmon fillets, skin-side down. Cook for about 4-5 minutes until the skin is crispy and golden.
- Carefully flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
- In a small bowl, whisk together the soy sauce, rice vinegar, and honey until well combined.
Assembly
- Divide the rice among four bowls. Top each with a salmon fillet and a generous portion of mixed vegetables.
- Drizzle the dressing over everything.
- If desired, sprinkle with sesame seeds and sliced green onions for added flavor and presentation.
Notes
This bowl makes great leftovers; the flavors meld beautifully when stored in the fridge. The dressing can be made a day in advance to save time.