Crispy Salmon with Rice (Printable Version)
A savory mix of crispy salmon, rice, and fresh veggies with a quick optional sauce.
# What You'll Need:
→ Salmon
01 -
2 salmon fillets (skin-on)
02 -
1 tablespoon olive oil
03 -
Salt to taste
04 -
Pepper to taste
05 -
1 teaspoon garlic powder
06 -
1 teaspoon smoked paprika
→ Bowl
07 -
2 cups cooked jasmine rice or brown rice
08 -
1/2 avocado, sliced
09 -
1/4 cup cucumber, sliced
10 -
1/4 cup shredded carrots
11 -
1/4 cup steamed edamame
12 -
1 tablespoon sesame seeds for garnish
→ Sauce (Optional)
13 -
2 tablespoons low sodium soy sauce
14 -
1 tablespoon sesame oil
15 -
1 teaspoon honey
16 -
1 teaspoon rice vinegar
17 -
1/2 teaspoon sriracha (optional for spice)
# Steps to Follow:
01 -
Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
02 -
Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
03 -
In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
04 -
Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
05 -
Drizzle with the sauce and sprinkle with sesame seeds before serving.
# Additional Notes:
01 -
You can swap the rice for cauliflower rice for a lower-carb option.
02 -
Add pickled ginger or seaweed for extra flavor.
03 -
If you don’t have edamame, peas or steamed spinach can be used.