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The Crispy Salmon and Rice Bowl is more than just a meal; it’s an experience that brings together a symphony of flavors and textures in a single dish. This culinary delight has gained popularity in many kitchens around the world, thanks to its balance of nutrition and taste, making it a go-to option for health-conscious food lovers and busy individuals alike. Imagine sinking your fork into a bowl filled with flaky, crispy salmon, fluffy jasmine rice, and a medley of colorful vegetables, all drizzled with a savory sauce that ties everything together. It’s a dish that is not only satisfying to eat but also visually stunning, making it perfect for both everyday dining and special occasions.

Crispy Salmon and Rice Bowl

Looking for a delicious, nutritious meal? Try this Crispy Salmon and Rice Bowl! With tender salmon, fluffy jasmine rice, and fresh veggies, it's a perfect weeknight dinner. The savory sauce brings all the flavors together while sesame seeds and herbs add the finishing touch. Quick to prepare and full of vibrant colors, this bowl is sure to impress. Customize it with your favorite toppings and enjoy a wholesome dish that's as delightful to eat as it is to look at!
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Ingredients
  

2 salmon fillets (about 6 ounces each)

1 cup jasmine rice

2 cups vegetable broth or water

1 tablespoon soy sauce

1 teaspoon sesame oil

1 tablespoon olive oil

1 cup broccoli florets

1/2 cup shredded carrots

1 small cucumber, sliced

2 green onions, sliced

1 tablespoon rice vinegar

1 teaspoon honey (optional)

Salt and pepper to taste

Sesame seeds for garnish

Fresh cilantro or parsley for garnish

Instructions
 

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and vegetable broth (or water). Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.

    Cook the Vegetables: While the rice is cooking, heat a non-stick skillet over medium heat. Add a splash of olive oil and sauté the broccoli florets and shredded carrots for about 5-7 minutes, or until tender but still crisp. Season with a pinch of salt and pepper. Remove from the skillet and set aside.

      Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with a pinch of salt and pepper. In the same skillet, add another drizzle of olive oil and heat over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes, until the skin is crispy and easily releases from the pan. Flip the fillets and cook for an additional 3-4 minutes until cooked through and golden brown.

        Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey (if using), mixing until combined.

          Assemble the Bowl: Fluff the cooked jasmine rice with a fork. Divide the rice among two serving bowls. Top with sautéed broccoli and carrots, and then place the crispy salmon fillet on top.

            Add Fresh Ingredients: Arrange the sliced cucumber and green onions over the salmon. Drizzle the prepared sauce over the entire bowl.

              Garnish: Finally, sprinkle with sesame seeds and fresh cilantro or parsley for a burst of flavor and color.

                Serve: Enjoy your Crispy Salmon and Rice Bowl warm, and feel free to adjust the toppings to your taste!

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 2