Description
These Salmon Rice Bowls are a healthy, delicious, and easy-to-make meal that’s perfect for a weeknight dinner. Flaky salmon, seasoned rice, and crisp vegetables are all brought together with a savory soy-ginger dressing.
Ingredients
Scale
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- Salt and black pepper (to taste)
- 1 cup jasmine rice (rinsed)
- 1.5 cups water
- 1 cup shelled edamame (cooked)
- 1 cucumber (diced)
- 2 carrots (julienned or shredded)
- 1 avocado (sliced)
- 0.25 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- Sesame seeds (for garnish, optional)
- Sliced green onions (for garnish, optional)
Instructions
- In a medium saucepan, combine the rinsed jasmine rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let it stand, covered, for 5 minutes.
- While the rice is cooking, prepare the edamame according to package directions, dice the cucumber, julienne or shred the carrots, and have the avocado ready to slice.
- In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic until well combined.
- Pat the salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the salmon fillets and cook for 4-6 minutes per side, depending on thickness, until cooked through and flaky. Don’t move the fish until it naturally releases from the pan.
- Divide the cooked rice among four bowls. Top with the cooked salmon, edamame, cucumber, carrots, and freshly sliced avocado, arranging them in neat sections.
- Drizzle the soy-ginger dressing generously over the bowls and garnish with sesame seeds and sliced green onions, if desired. Serve immediately.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 70 mg
Keywords: Salmon Rice Bowls, Healthy Dinner, Quick Recipe