Name: Crispy Salmon Rice Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 salmon fillets (about 6 oz each); 1 tbsp sesame oil; Salt and pepper, to taste; 2 cups cooked jasmine or brown rice; 1 cup chopped colorful vegetables (bell peppers, snap peas, etc.); 2 green onions, finely chopped; 1 tsp toasted sesame seeds; 2 tbsp low-sodium soy sauce

Description

A delicious and healthy Crispy Salmon Rice Bowl featuring pan-seared salmon fillets served over fluffy jasmine or brown rice, topped with colorful sautéed vegetables, and flavored with a savory soy and sesame dressing. This recipe is perfect for a quick yet satisfying meal packed with protein and vibrant flavors.

Ingredients

Scale

Salmon

2 salmon fillets (about 6 oz each)
1 tbsp sesame oil
Salt and pepper, to taste

Rice

2 cups cooked jasmine or brown rice

Vegetables and Toppings

1 cup chopped colorful vegetables (bell peppers, snap peas, etc.)
2 green onions, finely chopped
1 tsp toasted sesame seeds

Sauce

2 tbsp low-sodium soy sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare Vegetables: Wash and chop the colorful vegetables into bite-sized pieces to ensure even cooking and vibrant texture.
Cook Rice: Cook the jasmine or brown rice according to package instructions, usually about 15-20 minutes, until fluffy and tender.
Heat Skillet and Season Salmon: Heat a skillet over medium-high heat and add the sesame oil. Season the salmon fillets with salt and pepper on both sides.
Sear Salmon: Place the salmon fillets skin-side down into the hot skillet. Cook for about 6 minutes on each side, or until the salmon is golden, crispy on the outside, and flakes easily with a fork.
Sauté Vegetables: Remove the salmon from the skillet and set aside. In the same skillet, sauté the chopped vegetables for about 3 minutes until they are tender but still retain some crispness.
Assemble Bowl: In serving bowls, layer the cooked rice first, then top with the crispy salmon fillets and sautéed vegetables. Drizzle with low-sodium soy sauce and garnish with finely chopped green onions and toasted sesame seeds for added flavor and crunch.

Notes

Use skin-on salmon fillets to get that crispy skin texture.
Feel free to substitute vegetables based on seasonal availability.
Brown rice adds extra fiber and a nuttier flavor, but jasmine rice gives a lighter texture.
Adjust soy sauce quantity to your taste or use tamari for gluten-free option.
For extra flavor, marinate the salmon briefly in soy sauce and sesame oil before cooking.