Description
This Crispy Salmon and Rice Bowl is a quick, flavorful dinner idea featuring golden pan-seared salmon, fluffy rice, and vibrant veggies. A splash of soy sauce and a squeeze of lemon take this easy, healthy meal to the next level. Perfect for busy weeknights or a fuss-free lunch, this customizable bowl is a must-try for salmon lovers.
Ingredients
- Salmon fillets (with skin on)
- Cooked rice (white, brown, or jasmine)
- Mixed vegetables (e.g., steamed broccoli, shredded carrots, edamame)
- Soy sauce
- Olive oil
- Lemon
- Garlic
- Salt and pepper (to taste)
Instructions
- Heat the Skillet: Warm a large skillet over medium-high heat until hot.
- Season the Salmon: Pat salmon fillets dry. Rub with olive oil, and season with salt and pepper.
- Sear the Salmon: Place salmon skin-side down in the skillet. Cook for 4–5 minutes without moving, then flip and cook another 3–4 minutes until done.
- Warm the Rice: Reheat rice in the microwave or a pan. Stir in soy sauce to coat.
- Assemble Bowls: Divide rice into bowls, top with salmon, and arrange vegetables around.
- Add Fresh Flavor: Squeeze lemon juice over the top and serve warm.
Notes
- For a spicy twist, add sriracha or red pepper flakes.
- Swap rice for quinoa or cauliflower rice for a low-carb option.
- Add fresh herbs like cilantro or parsley for brightness.
- Use tamari for a gluten-free version.
- Leftovers keep for 2 days in the fridge; reheat in a pan to keep salmon crispy.
