why make this recipe

Crispy Salmon and Rice Bowl is a delicious and healthy meal that comes together quickly. This recipe is perfect for busy weeknights or when you want a satisfying and nutritious dinner. The combination of flaky salmon, fresh vegetables, and fluffy rice makes for a balanced dish that is both filling and full of flavor. Plus, you can customize it with your favorite veggies!

how to make Crispy Salmon and Rice Bowl

Ingredients:

• 2 Salmon skin-on fillets
• 1/2 Avocado
• 1/4 cup Carrots
• 1/4 cup Cucumber
• 1/4 cup Edamame
• 1 tsp Garlic powder
• 1 tsp Honey
• 2 tbsp Soy sauce low sodium
• 1/2 tsp Sriracha
• 2 cups Jasmine rice or brown rice cooked
• 1 tsp Paprika smoked
• Salt and pepper
• 1 tbsp Sesame seeds
• 1 tbsp Olive oil
• 1 tsp Rice vinegar
• 1 tbsp Sesame oil

Directions:

1. Cook the Jasmine rice or brown rice according to package instructions and set aside.
2. In a small bowl, mix together garlic powder, honey, soy sauce, Sriracha, smoked paprika, salt, and pepper to create the marinade.
3. Preheat a skillet over medium heat and add olive oil.
4. Place the salmon fillets in the skillet, skin-side down, and cook for about 5 minutes.
5. Brush the top of the salmon with the marinade and flip carefully. Cook for another 3-4 minutes or until the salmon is cooked through.
6. While the salmon is cooking, prepare the vegetables by slicing the avocado, carrots, cucumber, and cooking the edamame if necessary.
7. Assemble the rice bowl: Start with a base of rice, add the crispy salmon on top, and arrange the sliced vegetables around it.
8. Drizzle sesame oil and rice vinegar over the bowl, and sprinkle with sesame seeds before serving. Enjoy your Crispy Salmon and Rice Bowl!

how to serve Crispy Salmon and Rice Bowl

Serve your Crispy Salmon and Rice Bowl hot, straight from the skillet. It can be enjoyed as a light lunch or a dinner. The colorful vegetables not only add a nice appearance but also more nutrients to your meal.

how to store Crispy Salmon and Rice Bowl

If you have leftovers, you can store the bowl in an airtight container in the refrigerator. It is best to store the salmon and the rice separately if possible, to keep everything fresh. The dish can last in the refrigerator for up to 2-3 days.

tips to make Crispy Salmon and Rice Bowl

• Make sure to use skin-on salmon for extra flavor and crispiness.
• Feel free to add or substitute any vegetables you like, such as bell peppers, radish, or spinach.
• For some extra crunch, you can top it with crushed nuts or seeds.
• Adjust the Sriracha based on your spice preference.

variation (if any)

You can easily turn this recipe into a spicy salmon bowl by adding more Sriracha or even some chili flakes. Alternatively, you can switch the salmon for grilled chicken or tofu for a different protein option.

FAQs

1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.

2. What can I use instead of rice?
If you want a low-carb option, you can swap rice for cauliflower rice or quinoa for a different taste and texture.

3. Can I prepare this dish ahead of time?
While it’s best served fresh, you can prepare the rice and cut the vegetables in advance to save time during cooking. Just cook the salmon right before serving.