Description
Indulge in a delicious Salmon Rice Bowl that combines the rich flavor of grilled salmon with fluffy rice and a medley of fresh vegetables. This nutrient-packed dish is not only easy to prepare but also customizable to suit your taste buds. Perfect for busy weeknights or leisurely weekends, this bowl is topped with creamy avocado, zesty soy sauce, and a sprinkle of green onions for an added kick. Enjoy a satisfying and healthy meal in just 30 minutes!
Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 1 cup white or brown rice
- 1 cup mixed vegetables (cucumbers, carrots, bell peppers)
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 ripe avocado, sliced
- Chopped green onions for garnish
- Salt and pepper to taste
Instructions
- Rinse the rice under cold water until clear. Combine 1 cup of rice with 2 cups of water in a pot, bring to a boil, then cover and simmer on low for about 18 minutes.
- Season salmon fillets with salt and pepper. In a nonstick skillet over medium-high heat, add olive oil and cook the fillets skin-side down for about 6 minutes per side until golden.
- Slice chosen vegetables while salmon cooks. Remove salmon and sauté vegetables briefly in the same skillet until just tender.
- Fluff cooked rice in a bowl, top with flaked salmon, sautéed vegetables, soy sauce mixed with sesame oil, and finish with sliced avocado and green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 540
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 75mg
Keywords: - For extra flavor, marinate the salmon in soy sauce or citrus before cooking. - Swap out rice for quinoa or cauliflower rice for a low-carb option. - Add your favorite sauces like teriyaki or spicy mayo for variety.