Description
A delightful blend of textures and flavors with crispy salmon, creamy avocado, and colorful vegetables for a healthy meal.
Ingredients
Scale
- 2 salmon fillets
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 2 tablespoons olive oil
- 1 cup jasmine or brown rice, cooked
- 1 avocado, sliced
- 1 cucumber, sliced
- 1 carrot, shredded
- 1 cup steamed edamame
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- Sriracha (optional)
- Sesame seeds (for garnish)
Instructions
- Start by preparing the salmon. Pat the salmon fillets dry with paper towels. Season generously with salt, pepper, garlic powder, and smoked paprika.
- Heat the olive oil in a non-stick skillet over medium-high heat. When hot, place the salmon skin-side down and cook for 4-5 minutes until crispy.
- Flip the fillets carefully and cook for another 3-4 minutes until cooked through and flaky.
- Prepare the sauce by whisking together soy sauce, sesame oil, honey, rice vinegar, and optional sriracha in a small bowl.
- Assemble your bowls starting with a generous serving of rice. Top with crispy salmon, avocado, cucumber, shredded carrots, and steamed edamame. Drizzle sauce over and sprinkle with sesame seeds.
Notes
Serve hot, pair with miso soup or a green salad. Store leftovers in separate airtight containers in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 60mg