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Crispy Salmon and Rice Bowl garnished with fresh vegetables

Crispy Salmon and Rice Bowl

A delightful dish featuring flaky, pan-seared salmon served over a bed of tender rice with a colorful array of vegetables and a flavorful sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 pieces salmon fillets (skin-on) Skin-on fillets for crispiness.
  • 1 tablespoon olive oil For pan-searing.
  • to taste Salt and pepper For seasoning.
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
For the Bowl
  • 2 cups cooked jasmine rice or brown rice
  • 1/2 pieces avocado (sliced) For topping.
  • 1/4 cup cucumber (sliced)
  • 1/4 cup shredded carrots
  • 1/4 cup edamame (steamed)
  • 1 tablespoon sesame seeds (for garnish)
For the Sauce
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon sesame oil
  • 1 teaspoon honey
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon sriracha (optional for spice) Adjust to taste.

Method
 

Preparation
  1. Pat the salmon fillets dry using paper towels.
  2. Season the salmon on both sides with salt, pepper, garlic powder, and smoked paprika.
Cooking
  1. Heat olive oil in a non-stick skillet over medium-high heat.
  2. Place the salmon skin-side down in the skillet and cook for 4-5 minutes until the skin is golden and crispy.
  3. Flip the salmon and cook for an additional 3-4 minutes until the salmon is just cooked through.
Saucing and Assembling
  1. In a small bowl, combine soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using). Whisk well.
  2. Divide the cooked rice into serving bowls, top with crispy salmon, sliced avocado, cucumber, shredded carrots, and steamed edamame.
  3. Drizzle the sauce over the bowls and finish with a sprinkle of sesame seeds before serving.

Notes

To enhance flavor, garnish with cilantro or green onions. Store leftovers separately to maintain crispiness.