Recipes I Want To Try
Crispy salmon rice bowl
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servings30 minutes
active time30 minutes
total timeIngredients
2 salmon fillets (skin-on)
1 cucumber
1 carrot
1 scallion
1 avocado
5.3 oz jasmine rice
3 tbsp soy sauce
2 tsp honey
olive oil
2 tsp black sesame seeds
Directions
Pat salmon skin dry with with a paper towel, removing as much moisture as possible. Prepare rice according to package instructions, season with some soy sauce and set aside.
Prepare vegetables for the bowl. Use a vegetable peeler to create long ribbons of cucumber and julienne the carrot. Slice avocado and spring onion. Mix remaining soy sauce with honey and set aside.
Season salmon with salt on all sides. Add olive oil to a cold pan, then place your salmon skin side down and turn the heat to high. Use a spatula to press the fillet down and ensure full skin contact with the pan. Cook until ¾ cooked through, approx 5-7 min., depending on the thickness of the fillet. Then flip to finish on the other side for approx. 1 min. further. Remove from the pan to rest for a few min.
In a bowl, add a layer of rice, then assemble the vegetable ingredients, followed by the salmon fillet. Drizzle honey-soy mix and a sprinkling of black sesame.
Nutrition
Serving Size
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Calories
1406 cal
Total Fat
77 g
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
85 g
Dietary Fiber
-
Total Sugars
-
Protein
92 g
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servings30 minutes
active time30 minutes
total time