Salmon Rice Bowl Recipe
Simple to make, full of nutrients, and utterly delicious! This rice bowl can be modified to your liking or any dietary need.
Servings: 4
Equipment
Ingredients
For the Salmon
- 1 lb salmon fillet cut into 4 individual 2-inch pieces
- salt + pepper or citrus salt
- 1 tablespoon avocado oil
Toppings
- 2 cup jasmine rice cooked
- 1 cup edamame cooked
- 2 avocados sliced or diced
- 1 peppers sliced
- 1 lg cucumber sliced
For the Dressing
- 2 teaspoon white miso paste
- ½ teaspoon fresh ginger grated
- ¼ cup orange, lime or lemon juiced
- ¼ cup olive oil extra virgin
- 2 teaspoon raw honey mild flavored like Wildflower or Clover
For Garnish
- 1 small bunch cilantro chopped
- 2 tablespoon sesame seeds toasted
Instructions
For Pan-seared Salmon
- Season the fish with salt and pepper.
- Heat a skillet, over mediu-high heat, add avocado oil, swirl the pan so the oil coats it. Add salmon, skinless side down. Cook without interruption for about 5-7 minutes or until nicely seared and easy to pick up with a fish spatula. Turn to the other side and cook for another 4 to 5 min. Make sure not to overcrowd the pan.
For the Dressing
- In a small bowl, wisk all the dressing ingredients together.
To Assemble the Rice Bowl
- Divide rice between 4 bowls (about ½ cup). Add fish and all the vegetables/ toppings to each bowl. Sprinkle with cilantro, sesame seeds and dressing. Alternatively, you can serve dressing on the side.
Notes
Toasting Sesame Seeds - in a small pan, over medium/low heat, add sesame seeds to the pan. Cook for about 5 to 7 minutes or until nicely toasted, swirling the seeds around so they don't burn.
Frozen Edamame - place in a heat-safe bowl, cover with boiling water. Let stand for 3 minutes. Drain.
No-Cook Option - use hot smoked salmon that is ready-to-eat. In addition, use rice that is already cooked like Trader Joe's Organic Jasmine Rice, which can be found in the freezer section.
Dressing - extra dressing can be stored in the fridge for about 1-2 weeks. Use on salads, or rice or fish.