Crispy Salmon & Rice Bowl Delight
A delicious and easy-to-prepare dish featuring crispy salmon fillets over a bed of fluffy rice topped with fresh vegetables.
Ingredients
For the Salmon
- 2 fillets salmon fillets (about 6 oz each)
- Salt and pepper, to taste
- 1 tablespoon olive oil (or any preferred cooking oil)
For the Rice
- 1 cup jasmine rice (or any rice of your choice)
- 2 cups water
For the Vegetables
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- ½ cucumber, sliced
- 1 avocado, sliced
For Assembly
- 2 tablespoons soy sauce (or a Halal alternative)
- A sprinkle of sesame seeds
- Chopped green onions for garnish
Instructions
Prepare the Rice
- In a medium-sized pot, bring the 2 cups of water to a boil. Add the jasmine rice, reduce the heat to low, cover, and let it simmer for 15 minutes or until the water has absorbed. Remove from heat, fluff with a fork, and set aside.
Cook the Salmon
- Season the salmon fillets generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, place the salmon skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip and cook the other side for an additional 3-4 minutes until the salmon is cooked through.
Sauté the Vegetables
- In the same skillet, add the broccoli florets and sliced carrot, sautéing for about 3-4 minutes until tender-crisp. You can add a splash of water to steam them slightly if needed.
Assemble the Bowl
- In serving bowls, place a generous scoop of rice, add the crispy salmon fillet on top, and arrange the sautéed vegetables. Finish with slices of cucumber and avocado, a drizzle of soy sauce, and a sprinkle of sesame seeds and chopped green onions.
Serve
- Enjoy your Crispy Salmon & Rice Bowl Delight hot!
Notes
For substitutions, you can switch the salmon for chicken or tofu. Ensure to adjust cooking times accordingly. When reheating leftovers, reheating salmon in a skillet over low heat is recommended to maintain texture.