Asian Salmon Rice Bowl
A savory and wholesome meal featuring tender salmon, fragrant jasmine rice, and vibrant vegetables, all drizzled with a delightful sauce.
Ingredients
For the rice and salmon
- 2 cups jasmine rice Cook according to package instructions
- 4 pieces salmon fillets Fresh or thawed properly
- 2 tablespoons sesame oil Divided for cooking
For the vegetables
- 1 cup broccoli florets Freshly cut
- 1 piece red bell pepper Sliced
- 1 piece carrot Julienned
- 3 pieces green onions Sliced for garnish
For the sauce
- 2 tablespoons soy sauce Or tamari for gluten-free
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger Grated
- 1 clove garlic Minced
- to taste sesame seeds For garnish
Instructions
Cooking the Rice
- Cook the jasmine rice according to the package instructions and set it aside when done.
Cooking the Salmon
- Heat a large skillet over medium-high heat and add 1 tablespoon of sesame oil.
- Season the salmon fillets with a pinch of salt and pepper. Place them in the skillet, skin-side down and cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork. Remove from skillet and keep warm.
Sautéing the Vegetables
- In the same skillet, add the remaining sesame oil. Stir in broccoli, bell pepper, and carrots. Sauté for about 3-4 minutes until vegetables are tender yet crisp.
Preparing the Sauce
- In a small bowl, whisk together soy sauce, honey, rice vinegar, ginger, and garlic. Pour this sauce over the vegetables and stir to coat.
Serving
- To serve, place a scoop of rice in a bowl, top with sautéed vegetables and a salmon fillet. Drizzle with any remaining sauce and sprinkle with green onions and sesame seeds.
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Notes
Customize your bowl with additional toppings like pickled ginger or spicy chili sauce for extra flavor. Store leftovers in separate airtight containers for best freshness.