Description
A delightful bowl of crispy salmon paired with creamy avocado, crunchy cucumber, and vibrant edamame, served over fragrant jasmine or hearty brown rice.
Ingredients
Scale
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine or brown rice
- 1/2 avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Instructions
- Pat the salmon fillets dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- Place the salmon, skin-side down, in the skillet and cook undisturbed for 4-5 minutes until the skin is crispy. Then flip and cook for an additional 3-4 minutes.
- In a small bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls and layer on top the crispy salmon, avocado, cucumber, carrots, and edamame.
- Drizzle the sauce over the bowls and finish with a sprinkle of sesame seeds.
- Serve immediately and enjoy!
Notes
Let the salmon rest for a minute before serving to lock in its juices. Prepare rice and chop vegetables ahead of time for efficiency.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 60mg