Crispy Salmon and Rice Bowl
Crispy Salmon and Rice Bowl is a quick yet gourmet meal that combines perfectly seared salmon with fluffy jasmine rice and vibrant vegetables. This dish boasts a crispy skin and tender, flaky fish, drizzled with a delightful sauce made from soy and ginger. It’s an easy recipe that’s perfect for busy weeknights or special gatherings, allowing for customization based on your favorite ingredients. Impress your family and friends with this nutritious and satisfying bowl that’s bursting with flavor!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 2 (6 oz) salmon fillets, skin-on
- 1 cup cooked jasmine rice
- 1 tsp fresh ginger, grated
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey or maple syrup
- 1 cup mixed vegetables (bell peppers, broccoli, snap peas)
- Juice of 1 lemon
- 1 tbsp cornstarch
- 1 tbsp oil for cooking
- Salt and pepper to taste
Instructions
- Cook jasmine rice according to package instructions. Chop vegetables into bite-sized pieces.
- In a small bowl, whisk together soy sauce, honey (or maple syrup), lemon juice, grated ginger, and cornstarch until smooth.
- Heat oil in a nonstick skillet over medium-high heat. Season salmon fillets with salt and pepper and place skin-side down in the pan. Cook for about 6 minutes until the skin is crispy.
- Carefully flip fillets, pour half of the sauce over them, and cook for an additional 4 minutes until done.
- In another pan, stir-fry mixed vegetables for about 3-5 minutes until tender yet crisp.
- To assemble the bowls, spoon rice into serving bowls, top with salmon fillets and vegetables, then drizzle remaining sauce over everything.
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 7g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 92mg