Crispy salmon rice bowl

• active time: 30 minutes
• total time: 30 minutes

Ingredients

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

• Calories: 1406 cal
• Total Fat: 77 g
• Total Carbohydrate: 85 g
• Protein: 92 g