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Crispy Salmon and Rice Bowl

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A quick and satisfying crispy salmon and rice bowl with fresh veggies and a light drizzle of soy sauce or lime.

Ingredients

Scale
  • 2 salmon fillets
  • 1 cup rice (white or brown)
  • 2 cups water or broth
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 cup mixed fresh veggies (e.g., bell peppers, cucumbers, carrots)
  • 1 tablespoon soy sauce (optional)
  • Lime wedges for serving (optional)

Instructions

  1. Rinse the rice under cold water. In a pot, combine the rice and water (or broth) and bring to a boil. Reduce heat, cover, and simmer until the rice is cooked (about 15 minutes for white rice or 30 minutes for brown rice).
  2. While the rice is cooking, heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked through.
  3. Once the rice is ready, fluff it with a fork and divide it into bowls.
  4. Top the rice with the crispy salmon and add fresh veggies on the side.
  5. Drizzle with soy sauce, if desired, and serve with lime wedges.

Notes

For extra tips, keep salmon skin crispy by storing and reheating properly. Use leftovers within 2 days for best quality.

Nutrition

Find it online: https://voxrecipes.com/crispy-salmon-and-rice-bowl-3/