Description
Indulge in a vibrant Salmon and Rice Bowl that combines perfectly seared salmon fillets, fluffy short-grain rice, and a medley of fresh vegetables for a deliciously balanced meal. This dish is not only visually appealing but also quick to prepare, making it an ideal choice for busy weeknights or cozy family dinners. Enjoy the rich flavors and textures in every bite!
Ingredients
Scale
- 2 fresh salmon fillets (6 oz each)
- 1 cup short-grain rice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 cup mixed vegetables (bell peppers, broccoli, or carrots)
- 2 green onions (chopped)
- Salt and pepper to taste
Instructions
- Rinse 1 cup of short-grain rice under cold water until clear. Cook according to package instructions, typically adding to 2 cups of water; bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes.
- Pat dry the salmon fillets and season both sides with salt and pepper.
- Heat 1 tablespoon of sesame oil in a nonstick skillet over medium-high heat. Add the salmon skin-side down and cook for about 4 minutes until crispy. Flip carefully.
- Add 1 cup of mixed vegetables to the skillet after flipping the salmon. Sauté for an additional 3-5 minutes.
- Mix together 2 tablespoons of soy sauce and 1 tablespoon of honey in a bowl. Drizzle this over the salmon and veggies during the last minute of cooking.
- Fluff the cooked rice with a fork and serve on plates topped with salmon, sautéed veggies, and chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 520
- Sugar: 7g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg