Ingredients
Scale
- 4 salmon fillets
- 2 cups jasmine rice
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- Fresh dill for garnish
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon sesame seeds
Instructions
- Cook the rice according to package instructions and set aside.
- Preheat oven to 400°F (200°C). Season salmon with paprika, salt, and pepper.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 3-4 minutes until crispy.
- Transfer salmon to a baking sheet and bake for 8-10 minutes until cooked through.
- Mix soy sauce and honey to create a glaze. Drizzle over cooked salmon.
- Assemble bowls by placing rice at the base, then topping with crispy salmon, sliced cucumbers, cherry tomatoes, and herbs. Sprinkle with sesame seeds and drizzle with sauce.
Notes
- Ensure salmon skin is dry before frying for maximum crispiness.
- You can substitute jasmine rice with brown rice for a healthier option.
- Adjust the sweetness of the glaze according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop and Oven
- Cuisine: Seafood
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg