Description
Wake up your weeknight dinner routine! This crispy-skinned salmon bowl is ready in 30 minutes and tastes like it came from your favorite restaurant. Trust me, that crackling salmon skin is worth mastering.
Ingredients
Scale
- 2 (6 oz) salmon fillets, skin-on
- 1 cup jasmine or short-grain rice, rinsed
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1 avocado, sliced
- 1 cup cucumber, diced
- 2 tablespoons sesame seeds
- Optional garnishes: lime wedges, sliced jalapeño, nori strips, furikake seasoning
Instructions
- Rinse rice until water runs clear. Combine with 1¾ cups water in a saucepan, bring to boil, reduce to simmer, cover and cook 15 minutes until water is absorbed. Remove from heat and let stand 10 minutes without lifting lid. Fluff with fork and stir in 1 teaspoon soy sauce and 1 teaspoon sesame oil.
- Pat salmon fillets completely dry with paper towels. Season both sides with salt and pepper. Score skin side with 3-4 shallow cuts.
- Place a heavy-bottomed skillet on stovetop. Add 1 tablespoon olive oil to cold pan, then place salmon fillets skin-side down. Turn heat to medium and cook undisturbed for 5-7 minutes until skin is crispy and salmon is about 70% cooked through.
- Flip salmon and cook for just 1-2 minutes on flesh side. Add butter during last minute, spooning it over salmon. Transfer to plate and rest 2-3 minutes.
- Divide rice between two bowls. Arrange cucumber, avocado slices, and other vegetables around perimeter. Place salmon in center, skin-side up. Sprinkle with green onions and sesame seeds. Drizzle with additional soy sauce if desired.