Crispy Salmon Rice Bowl
Golden crispy skinned salmon served over fluffy jasmine rice with fresh vegetables and a tangy sesame soy dressing. This nourishing bowl is packed with omega 3s and bold Asian inspired flavors.
Crispy salmon rice bowls with sesame soy drizzle and fresh vegetables for a healthy satisfying meal.
Nutrition per serving
Ingredients
protein
base
dressing
vegetables
garnish
cooking
Instructions
Make the Sesame Dressing
In a small bowl whisk together soy sauce, sesame oil, rice vinegar, and honey until the honey is fully dissolved. Taste and adjust the balance of sweet and salty to your preference. Set aside until serving time.
Prepare the Salmon
Pat salmon fillets completely dry on all sides especially the skin. Season generously with salt and pepper on both sides. Dry skin is the most important step for achieving a crispy crust so do not skip this.
Sear the Salmon
Heat neutral oil in a nonstick or stainless steel skillet over medium high heat until shimmering. Place salmon skin side down and press gently with a spatula for 30 seconds. Cook undisturbed for 5 to 6 minutes until the skin is deeply golden and crisp. Flip and cook for 2 more minutes.
Warm the Edamame
While the salmon cooks place edamame in a small bowl with a splash of water and microwave for 90 seconds until heated through. Season with a pinch of salt and a few drops of sesame oil and toss to combine.
Assemble the Bowls
Divide cooked jasmine rice between two bowls. Place a salmon fillet skin side up on top of each bowl. Arrange edamame and sliced avocado alongside the fish. Drizzle generously with the sesame soy dressing and finish with sesame seeds.
Substitutions
Common mistakes
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