Looking for a delicious and easy meal option that’s perfect for any occasion? Look no further than this Crispy Salmon and Rice Bowl recipe! With a perfect balance of flavors and textures, this dish is sure to become a new favorite in your meal rotation.
Why You’ll Love This Recipe?
- The combination of crispy salmon, fresh veggies, and flavorful sauce creates a mouthwatering experience with every bite.
- This recipe comes together in just minutes, making it perfect for a quick weeknight dinner or meal prep for the week ahead.
- The versatility of this dish allows for ingredient swaps and customization to suit your preferences.
Ingredient Notes:
- Salmon fillets (skin-on): Provides a rich and buttery flavor, but you can use skinless fillets if preferred.
- Olive oil: Adds a touch of richness and helps crisp up the salmon.
- Salt and pepper, garlic powder, smoked paprika: Seasonings that enhance the flavor of the salmon.
- Cooked jasmine rice or brown rice: A base for the bowl that adds heartiness.
- Avocado, cucumber, shredded carrots, edamame: Fresh veggies that add color, texture, and nutrients.
- Sesame seeds: A garnish for added crunch and visual appeal.
- Soy sauce, sesame oil, honey, rice vinegar, sriracha: Ingredients for a flavorful sauce that ties everything together.
Step-by-Step Instructions:
- Pat the salmon fillets dry with paper towels and season with salt, pepper, garlic powder, and smoked paprika.
- Cook the salmon in olive oil until crispy on the outside and cooked through.
- Whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha for the sauce.
- Assemble the bowls with rice, salmon, veggies, and sauce.
- Garnish with sesame seeds before serving.
Helpful Tips:
- For extra flavor, marinate the salmon in the sauce before cooking.
- Don’t overcook the salmon to keep it moist and tender.
- Customize the veggies in the bowl to suit your preferences.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Use high-quality salmon for the best flavor and texture.
- Experiment with different seasonings for the salmon to change up the flavor profile.
- Double the sauce recipe and use it as a marinade for other proteins like chicken or tofu.
Serving Suggestions:
Pair this Crispy Salmon and Rice Bowl with a side of pickled ginger or seaweed salad for a complete meal. Serve with a refreshing iced green tea or a glass of crisp white wine.
Storage and Reheating Tips:
To store leftovers, place the components of the bowl separately in containers in the fridge. Reheat the salmon in the oven to maintain its crispiness, and assemble the bowl just before serving for the best results.
Frequently Asked Questions:
- Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, just make sure to thaw it completely before cooking. - Can I substitute the jasmine rice with quinoa?
Absolutely, feel free to swap out the rice for quinoa for a different twist. - How can I make this recipe spicier?
Increase the amount of sriracha in the sauce or add red pepper flakes to the salmon seasoning for an extra kick.
Conclusion:
Now that you have all the tips and tricks to make this Crispy Salmon and Rice Bowl recipe, it’s time to get cooking! Whether you’re looking for a quick and delicious meal or a meal prep option for the week, this dish has you covered. Give it a try and let us know how it turned out!
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Crispy Salmon and Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Asian
Description
Enjoy a delicious and healthy meal with this Crispy Salmon and Rice Bowl Recipe. Crispy salmon fillets are served over fluffy jasmine rice, topped with sliced avocado, cucumber, carrots, and edamame, and drizzled with a flavorful soy sesame sauce.
Ingredients
Main 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
Additional Ingredients:
- 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
- Season the salmon: Pat the salmon fillets dry and season with salt, pepper, garlic powder, and smoked paprika.
- Cook the salmon: Heat olive oil in a skillet, cook the salmon skin-side down until crispy, then flip and cook until done.
- Prepare the sauce: Whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha.
- Assemble the bowl: Divide rice into bowls, top with salmon, avocado, cucumber, carrots, and edamame. Drizzle with sauce and sprinkle sesame seeds.
Notes
- You can swap rice for cauliflower rice for a lower-carb option.
- Add pickled ginger or seaweed for extra flavor.
- If you don’t have edamame, peas or steamed spinach can be used.
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 450 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 60 mg