Crispy Salmon and Rice Bowl

INGREDIENTS

• 2 salmon fillets (skin-on)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 cups cooked jasmine rice or brown rice
• 1/2 avocado (sliced)
• 1/4 cup cucumber (sliced)
• 1/4 cup shredded carrots
• 1/4 cup edamame (steamed)
• 1 tablespoon sesame seeds (for garnish)
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon sesame oil
• 1 teaspoon honey
• 1 teaspoon rice vinegar
• 1/2 teaspoon sriracha (optional for spice)

INSTRUCTIONS

1. 1 Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika.
2. 2 Heat olive oil in a non-stick skillet over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is cooked through.
3. 3 In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sriracha (if using).
4. 4 Divide the cooked rice into bowls. Top with crispy salmon, avocado, cucumber, shredded carrots, and edamame.
5. 5 Drizzle with the sauce and sprinkle with sesame seeds before serving.

NUTRITION

Calories: 520kcal | Carbohydrates: 44g | Protein: 35g | Fat: 28g | Fiber: 7g | Sugar: 6g