Description
A delightful dish featuring perfectly seared salmon atop fluffy rice, vibrant vegetables, and a tasty dressing.
Ingredients
- 2 skin-on salmon fillets
- 1 cup jasmine or basmati rice
- 1 bell pepper, sliced
- 1 cucumber, sliced
- 1 cup snap peas
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- Juice of 1 lemon
- 2 tablespoons sesame oil or olive oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Cook the rice: Start by bringing water to a boil, add the rice, and follow packaging instructions until tender.
- Prepare the salmon: Season the salmon with salt and pepper. Heat a nonstick skillet over medium-high heat, add a bit of oil, and place the salmon skin-side down. Cook for about 4-5 minutes, then flip and cook for another 3-4 minutes until cooked through and crispy.
- Chop the vegetables: While the salmon is cooking, slice your vegetables into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together soy sauce, honey (or maple syrup), lemon juice, and sesame oil until combined.
- Assemble the bowl: Start with a base of rice, top it with the crispy salmon, and add your veggies around it. Drizzle the dressing on top and sprinkle with green onions and sesame seeds.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon in the oven at 275°F (135°C) and microwave the rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian