Salmon and Rice Bowl
Experience the deliciousness of a Salmon and Rice Bowl, where flaky salmon meets fluffy rice and vibrant vegetables, all drizzled with a zesty sauce. This dish is not only visually stunning but also packed with nutrients, making it perfect for busy weeknights or special occasions. With straightforward preparation steps and customizable ingredients, this recipe will impress your taste buds while providing a wholesome meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2
- Category: Main
- Method: Searing
- Cuisine: Asian
Ingredients
Scale
- 2 skinless fresh salmon fillets (6 oz each)
- 1 cup jasmine rice
- 2 cups water
- 1 cup diced bell peppers
- 1 cup diced cucumbers
- 1 cup shredded carrots
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 2 tbsp freshly squeezed lime juice
Instructions
- Rinse jasmine rice under cold water until clear. Combine rice and water in a medium saucepan, bring to a boil, cover, and simmer on low for about 15 minutes until the water is absorbed.
- Season salmon fillets with salt and pepper. Heat sesame oil in a non-stick skillet over medium-high heat. Sear salmon skin-side down for about 4 minutes on each side until golden brown.
- Chop bell peppers, cucumbers, and carrots into bite-sized pieces.
- In a small bowl, whisk together soy sauce, honey, and lime juice to make the sauce.
- Assemble bowls by layering rice first, followed by seared salmon and fresh vegetables. Drizzle with sauce before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 550
- Sugar: 12g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Swap jasmine rice for quinoa or brown rice for added nutrition. Customize your bowl with toppings like avocado or edamame. For extra flavor, try teriyaki sauce or spicy mayo instead of the suggested sauce.