Description
Crispy Salmon and Rice Bowl combines perfectly seared salmon with fluffy jasmine rice and vibrant vegetables, creating a delightful contrast in every bite. This easy recipe is not only packed with flavor but also customizable with your favorite veggies and sauces. Ideal for a quick dinner or an impressive meal for guests, it offers a gourmet experience without the hassle. Perfectly balanced and visually stunning, this dish will elevate your dinner table while satisfying your taste buds.
Ingredients
- 2 salmon fillets, fresh, skin-on
- 1 cup jasmine rice
- 2 cups water
- 1 bell pepper, any color
- 1 cucumber
- 1 tablespoon sesame oil, toasted
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- Sriracha, optional
Instructions
- Rinse one cup of jasmine rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with two cups of water.
- Bring the rice and water to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 15-18 minutes or until all the water is absorbed.
- Heat a non-stick skillet over medium-high heat.
- Add 1 tablespoon of sesame oil to the skillet and let it warm up.
- Season two salmon fillets generously with salt and pepper.
- Place the salmon fillets skin-side down in the pan.
- Sear the salmon for about 5-7 minutes until crispy and golden brown.
- Flip the salmon gently using a spatula and cook for another 3-4 minutes until cooked through.
- Slice the bell peppers and cucumber into thin strips or cubes.
- Set the chopped vegetables aside in a bowl.
- In a small bowl, whisk together three tablespoons of soy sauce and two tablespoons of lime juice.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Ensure the salmon is fully cooled before sealing to maintain freshness and prevent moisture buildup.
Reheating: To reheat, place the salmon and rice in a microwave-safe dish, cover loosely with a damp paper towel, and heat on medium power in 30-second intervals until warmed through. Avoid overheating to keep the salmon moist.
Serving: Serve the crispy salmon on a bed of jasmine rice, topped with the sliced bell peppers and cucumber. Drizzle the soy sauce and lime mixture over the bowl, and add Sriracha for an extra kick, if desired.
Chef’s Tip: For an added layer of flavor, marinate the salmon in a mixture of soy sauce and lime juice for 15-30 minutes before cooking. This enhances the taste and helps achieve a crispy skin when seared.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Braten
Nutrition
- Calories: 450 kcal
- Sugar: 0
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 50g
- Fiber: 0
- Protein: 30g
- Cholesterol: 0