Description
These Crispy Salmon Bowls are a delicious and healthy meal option that’s easy to prepare. Crispy pan-seared salmon is served over a bed of rice and topped with an array of fresh vegetables and a flavorful dressing. This Asian-inspired dish is perfect for a quick weeknight dinner or a satisfying lunch.
Ingredients
Scale
Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
Bowls:
- 1 cup cooked white or brown rice
- 1 avocado (sliced)
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- ½ cucumber (thinly sliced)
- 2 green onions (sliced)
- 2 tablespoons sesame seeds
- ¼ cup fresh cilantro (chopped)
Dressing:
- juice of 1 lime
- ¼ cup soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon sriracha (optional)
Instructions
- Prepare Salmon: Pat the salmon fillets dry with paper towels. Rub them with olive oil, salt, pepper, and smoked paprika.
- Cook Salmon: Heat a large skillet over medium-high heat. Cook the salmon fillets skin-side down for 4–5 minutes until crispy. Flip and cook for another 2–3 minutes until cooked through.
- Make Dressing: Whisk together soy sauce, rice vinegar, honey, sesame oil, and sriracha.
- Assemble Bowls: Divide rice between bowls. Top with salmon, avocado, red cabbage, carrots, cucumber, and green onions. Drizzle with dressing. Garnish with sesame seeds, cilantro, and lime juice.
Notes
- For a low-carb option, substitute rice with cauliflower rice.
- Add pickled ginger or edamame for extra flavor and texture.
- Use tamari for a gluten-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 36 g
- Cholesterol: 85 mg
