Crispy Salmon and Rice Bowl
A quick and healthy crispy salmon and rice bowl that is perfect for weeknight dinners and meal prep. Protein-packed and versatile, this dish is satisfying and family-approved.
Ingredients
For the Bowl
- 2 pieces salmon fillets Wild-caught or responsibly farmed preferred, frozen works too.
- 1 cup uncooked rice (white or brown) Brown rice adds more fiber.
- 2 cups water or broth Use broth for more flavor.
- 1 tablespoon olive oil For searing the salmon.
- to taste salt and pepper To season salmon.
- 1 piece avocado, sliced Adds healthy fats.
- 1 cup mixed greens For freshness.
- 1/4 cup soy sauce or teriyaki sauce Low-sodium options reduce salt.
- 1 tablespoon sesame seeds (optional) For garnish.
- 1 piece green onion, chopped (optional) For garnish.
Instructions
Preparation
- Cook rice according to package instructions. Allow 15–25 minutes depending on rice type.
- While the rice cooks, heat olive oil in a skillet over medium-high heat.
- Season the salmon fillets with salt and pepper, and place them skin-side down in the skillet. Press gently with a spatula.
Cooking
- Cook salmon for about 5-6 minutes, then flip and cook for an additional 3-4 minutes until crispy and cooked through.
Assembly
- In a bowl, layer cooked rice, crispy salmon, avocado slices, and mixed greens.
- Drizzle with soy sauce or teriyaki sauce, and sprinkle with sesame seeds and green onions, if desired.
Notes
This dish is flexible; swap white rice for brown or quinoa. Leftovers keep 2–3 days in the fridge.