Description
Crispy salmon skin is like potato chips from the sea! This bowl packs all the satisfaction of takeout but comes together in your kitchen in less than 30 minutes.
Ingredients
Scale
- 2 (6 oz) salmon fillets, skin-on and patted dry
- 2 cups cooked white or brown rice
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 cup mixed vegetables (cucumber, avocado, edamame, or carrots)
- Optional: 1 tablespoon sriracha or chili oil for heat
Instructions
- Pat salmon thoroughly dry with paper towels. Season generously with salt and pepper on both sides.
- Heat a heavy-bottomed skillet over medium-high heat. Add 1 tablespoon vegetable oil.
- Place salmon fillets skin-side down in the hot pan. Press each fillet down with a spatula for 30 seconds to prevent curling. Cook for 4-5 minutes until skin is golden and crispy.
- Flip salmon and cook for 2-3 minutes more until internal temperature reaches 125°F for medium-rare. Remove and let rest.
- Reduce heat to medium and add sesame oil, garlic, and ginger to the same pan. Sauté for 30 seconds.
- Add cooked rice to the pan and stir to coat. Cook for 2-3 minutes until some rice gets slightly crispy.
- Whisk together soy sauce, rice vinegar, and honey in a small bowl. Pour half over the rice and stir.
- Divide the seasoned rice between two bowls. Arrange fresh vegetables on one side.
- Place a salmon fillet skin-side up on top of each rice bowl. Drizzle with remaining sauce.
- Sprinkle with green onions and sesame seeds. Add sriracha if desired and serve immediately.