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In recent years, bowl meals have taken the culinary world by storm, emerging as a favorite among health-conscious eaters and busy individuals alike. These vibrant, colorful meals offer a delightful combination of flavors and textures, all packed into one convenient dish. The crispy salmon and rice bowl is a prime example of this trend, showcasing a perfect balance of nutrition and taste that satisfies both the palate and the body.

Crispy Salmon and Rice Bowl

Enjoy a delightful Crispy Salmon and Rice Bowl that's quick and easy to make! This vibrant dish features perfectly cooked jasmine rice topped with crispy salmon fillets, sautéed spinach, and edamame. Drizzled with soy sauce and sesame oil, it’s bursting with flavor. Garnish with avocado, green onions, and sesame seeds for a nutritious meal. Perfect for a busy weeknight or a relaxed weekend! Serve with a side of Sriracha or wasabi for an extra kick.
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Ingredients
  

2 skin-on salmon fillets (about 6 oz each)

1 cup jasmine rice

2 cups vegetable broth or water

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

1 cup baby spinach

½ cup edamame (shelled)

½ avocado, sliced

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon chopped green onions (for garnish)

1 tablespoon sesame seeds (for garnish)

Optional: Sriracha or wasabi for serving

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the liquid is absorbed. Once done, remove from heat and let it sit covered for an additional 5 minutes.

    Prepare the Salmon: While the rice cooks, pat the salmon fillets dry with paper towels. In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Rub the mixture evenly over the salmon fillets.

      Cook the Salmon: Heat a non-stick skillet over medium-high heat. Once hot, place the salmon fillets skin-side down. Cook for about 4-5 minutes without moving them until the skin is crispy. Carefully flip the salmon and cook for an additional 2-3 minutes until cooked to your desired doneness (the flesh should be opaque and flaky).

        Sauté the Spinach and Edamame: In the same skillet, add the baby spinach and shelled edamame. Sauté for about 2-3 minutes until the spinach is wilted and the edamame is heated through. Drizzle with soy sauce and sesame oil, mixing well.

          Assemble the Bowl: Fluff the cooked jasmine rice with a fork and divide it among two bowls. Top the rice with the sautéed spinach and edamame, followed by the crispy salmon fillets. Arrange the avocado slices on top or beside the salmon.

            Garnish and Serve: Sprinkle with chopped green onions and sesame seeds. For an extra kick, add Sriracha or a dab of wasabi if desired. Serve immediately and enjoy your delicious and crispy salmon and rice bowl!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 2