Description
A delicious and healthy Crispy Salmon & Rice Bowl featuring perfectly seared salmon fillets served over fluffy jasmine rice, topped with steamed vegetables and a flavorful honey-soy glaze, garnished with sesame seeds and green onions.
Ingredients
Scale
Salmon & Marinade
- 4 fillets salmon (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon ginger (minced)
- to taste salt
- to taste pepper
- 2 tablespoons vegetable oil (for cooking salmon)
Rice & Vegetables
- 2 cups jasmine rice (uncooked)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 cup shredded carrots
Garnish
- sesame seeds (for garnish)
- green onions (chopped, for garnish)
Instructions
- Cook the rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, set aside and keep warm.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and ginger. Set aside for later use.
- Heat the skillet and season salmon: Heat the vegetable oil in a non-stick skillet over medium-high heat. Season the salmon fillets on both sides with salt and pepper.
- Cook salmon skin-side down: Once the oil is hot, carefully place the salmon fillets skin-side down in the skillet. Cook for about 6-7 minutes until the skin is crispy and golden brown.
- Flip and finish cooking salmon: Flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the heat.
- Steam the vegetables: While the salmon is cooking, steam the broccoli florets until tender, about 5-7 minutes. Add the sliced red bell pepper and shredded carrots to the steamer for the last 2-3 minutes so they remain slightly crisp.
- Assemble the bowls: Divide the cooked rice evenly among four serving bowls. Top each bowl with a salmon fillet, followed by a handful of steamed vegetables. Drizzle the prepared soy sauce mixture generously over each bowl.
- Garnish and serve: Finish by garnishing with a sprinkle of sesame seeds and chopped green onions to add flavor and a fresh crunch.
Notes
- For extra crispiness, pat the salmon skin dry before cooking.
- You can substitute jasmine rice with brown rice or quinoa for a healthier option.
- If you prefer less sweetness, adjust the honey amount in the sauce to taste.
- Steaming vegetables ensures they retain their nutrients and vibrant color.
- This dish can be prepared ahead by cooking rice and sauce in advance.
- Use low-sodium soy sauce if you want to reduce the salt content.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying and steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (1 salmon fillet with rice and vegetables)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 75 mg
Keywords: crispy salmon, rice bowl, honey soy salmon, steamed vegetables, healthy dinner, easy salmon recipe
