Crispy Salmon with Rice Bowl (Print Version)
# Ingredients:
01 -
Salmon fillets (skin-on)
02 -
Cooked rice (white, brown, or jasmine)
03 -
Vegetables (e.g., steamed broccoli, shredded carrots, edamame)
04 -
Soy sauce
05 -
Olive oil
06 -
Lemon juice (freshly squeezed)
07 -
Minced garlic
08 -
Salt
09 -
Black pepper
# Instructions:
01 -
Preheat a large skillet over medium-high heat until hot.
02 -
Pat the salmon fillets dry with a paper towel. Season them with salt, black pepper, and a drizzle of olive oil.
03 -
Place the salmon fillets skin-side down in the preheated skillet. Cook for 4-5 minutes without moving them until the skin is crispy and golden. Flip the fillets and cook for another 3-4 minutes until fully cooked.
04 -
While the salmon cooks, heat the cooked rice in a microwave or skillet. Stir in a splash of soy sauce to coat.
05 -
Place the rice at the base of the bowl. Arrange the cooked vegetables around the rice. Top with the salmon fillet and squeeze fresh lemon juice over the entire dish.
06 -
Serve the bowl warm. A fresh salad or crusty bread can be added as a side if desired.
# Notes:
01 -
For gluten-free diets, use tamari instead of soy sauce.
02 -
Store leftovers in an airtight container for up to 2 days.
03 -
Experiment with spices like paprika or chili flakes for added flavor.