Salmon and Rice Bowl
Lately, I’ve been stuck on this salmon and rice combo, and I mean that in the best way because it's my current fixation meal. It’s one of those meals that checks all the boxes: packed with flavor and texture, it's filling yet light, and maybe best of all, it comes together in under 15 minutes.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Cooked Rice
- 5 oz Salmon
- 1 tbsp Oil
- Salt and Pepper To Taste
- Cucumber
- Red Onion
- Thai Chili
- 1/2 tbsp Fish Sauce
- 1/2 Lime, Juice
Instructions
- 1
Prep:
- 2
Season the salmon with salt and pepper on both sides. Set aside to let the seasoning absorb while you prep the rest of your ingredients
- 3
Slice Persian cucumbers in half lengthwise, then cut each half into quarters. Dice into small, bite-sized pieces
- 4
Roughly chop the red onion and then soak it in cold water for 5 minutes to mellow out the sharp bite. After soaking, drain well
- 5
Thinly slice Thai chili and set aside
- 6
Cook the Salmon:
- 7
Heat a small pan over medium-high heat and add a splash of oil
- 8
Place the salmon skin side down in the pan and cook for about 2–4 minutes per side, depending on the thickness of your salmon, until the skin is crispy and the flesh is just cooked through and flakes easily with a fork
- 9
Plate:
- 10
Add steamed white rice to a bowl and top with the cooked salmon
- 11
Add diced cucumbers, red onions, and chopped Thai chili. Drizzle with fish sauce and finish with a squeeze of fresh lime juice
- 12
Mix everything together and enjoy!