Description
Perfectly seared salmon with crispy skin served over seasoned jasmine rice with fresh cucumber, avocado, and Asian-inspired flavors.
Ingredients
Scale
- 4 salmon fillets (6 oz each), skin-on
- 2 cups jasmine rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 cucumber, diced
- 1 avocado, sliced
- 4 green onions, sliced
- 2 tablespoons sesame seeds
- Salt and pepper to taste
Instructions
- 1. Cook rinsed jasmine rice in chicken broth for 18 minutes, then rest covered for 10 minutes.
- 2. Pat salmon dry and season with salt and pepper. Let sit 10-15 minutes.
- 3. Whisk together soy sauce, rice vinegar, sesame oil, ginger, and garlic.
- 4. Prepare cucumber, avocado, and green onions.
- 5. Heat oil in skillet over medium-high heat. Cook salmon skin-side down 4-5 minutes.
- 6. Flip salmon and cook 2-3 minutes more until 145°F internal temperature.
- 7. Rest salmon 2-3 minutes, then toast sesame seeds in same pan.
- 8. Assemble bowls with rice, salmon, and toppings. Drizzle with sauce.
Notes
Store leftovers separately up to 3 days. Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Pan-seared
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 35g