Busy moms know that quick and healthy meals can make all the difference at the end of a long day. If you’re searching for something that is not only easy to prepare but also delicious, the Crispy Salmon and Rice Bowl is your answer. This comforting dish delivers on flavor without overwhelming your schedule.
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Why You Will Love This Recipe
This recipe stands out for several reasons. First, it takes less than 30 minutes from start to finish, giving you more time with your family. Second, it’s a one-bowl meal that combines protein, healthy fats, and fiber. Your kids will love the crispy salmon and the colorful veggies. Everyone can mix and match their toppings, making it a fun and interactive meal for the family.
How to Make Crispy Salmon and Rice Bowl
Ingredients
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine rice or brown rice
- 1/2 avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons soy sauce (low sodium)
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Directions
- Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
Crispy Salmon and Rice Bowl
A quick and healthy one-bowl meal featuring crispy salmon, vibrant veggies, and flavorful sauce, perfect for busy families.
- Total Time: 25 minutes
- Yield: 2 servings 1x
Ingredients
- 2 salmon fillets (skin-on)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 cups cooked jasmine rice or brown rice
- 1/2 avocado (sliced)
- 1/4 cup cucumber (sliced)
- 1/4 cup shredded carrots
- 1/4 cup edamame (steamed)
- 1 tablespoon sesame seeds (for garnish)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 1/2 teaspoon sriracha (optional for spice)
Instructions
- Pat the salmon fillets dry with paper towels and season with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until cooked through.
- In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
- Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
- Drizzle with the sauce and sprinkle with sesame seeds before serving.
Notes
For added flavor, marinate the salmon in the sauce for 15 minutes before cooking. This meal can be made in advance with prepped ingredients.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
How to Serve
This Crispy Salmon and Rice Bowl is versatile enough to fit into any meal plan. Serve it for lunch or dinner. You can make it a more substantial meal by adding extra rice or veggies. It makes for great leftovers, so pack it in containers for school lunches.
How to Store
Store any leftovers in an airtight container in the refrigerator for up to two days. When you’re ready to eat, gently reheat the salmon in a skillet over low heat to maintain its crispiness. You can also heat the rice in the microwave until warm.
Tips and Variations
For added flavor, marinate the salmon in the sauce for 15 minutes before cooking. Want to switch it up? Try using quinoa instead of rice or swap salmon for grilled chicken or tofu. Add any seasonal veggies you love, such as bell peppers or snap peas. The possibilities are endless.
FAQs
Can I use frozen salmon fillets?
Yes, just ensure they are fully thawed before cooking to achieve the best texture.
Can I make this meal in advance?
Yes, you can prepare the rice and chop the veggies ahead of time. Cook the salmon fresh for the best taste.
What if my kids don’t like salmon?
You can substitute the salmon with chicken, tofu, or even a plant-based protein for a similar dish.
Conclusion
The Crispy Salmon and Rice Bowl is a fantastic meal that fits into a busy family’s life. Quick, healthy, and satisfying, it’s sure to become a favorite on your dinner roster. Try making it this week and feel free to save the recipe for later. Happy cooking!
