Crispy Salmon and Rice Bowl
A pan-seared salmon fillet with crispy skin served over fluffy white jasmine rice, accompanied by steamed broccoli florets and carrot ribbons, all topped with a savory soy-ginger glaze, sesame seeds, and chopped green onions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2
Ingredients
2 salmon fillets (skin on)
1 cup white jasmine rice
3 tablespoons soy sauce
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 tablespoon sesame oil
2 green onions, chopped
1 tablespoon sesame seeds
1 cup steamed broccoli florets
1/2 cup carrot ribbons
Instructions
Cook jasmine rice according to package instructions and keep warm.
In a small bowl, mix soy sauce, minced fresh ginger, and minced garlic to create the soy-ginger glaze.
Heat sesame oil in a non-stick skillet over medium-high heat.
Pat salmon fillets dry. Place salmon skin-side down in the hot skillet.
Cook for 4-5 minutes without moving until the skin is crispy and golden brown.
Flip salmon and cook for an additional 3-4 minutes until fish is cooked through and flaky.
Remove salmon and set aside. In the same skillet, pour in the soy-ginger glaze and warm for 1-2 minutes.
Place cooked rice in bowls in neat mounds. Arrange steamed broccoli florets and carrot ribbons on one side.
Top rice with salmon fillet, skin side up.
Drizzle warm soy-ginger glaze over the salmon.
Sprinkle sesame seeds and chopped green onions over the top before serving.