Description
A simple and nutritious meal of seasoned salmon served over rice with fresh toppings.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 cup uncooked white rice
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cucumber, sliced
- 1 avocado, sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds
- 2 green onions, chopped
Instructions
- Cook the rice according to package directions.
- Pat the salmon fillets dry with a paper towel.
- Mix the salt, pepper, garlic powder, and paprika in a small bowl.
- Rub the spice mix evenly over both sides of the salmon.
- Heat the olive oil in a skillet over medium-high heat.
- Place the salmon in the skillet, skin-side down if it has skin.
- Cook for 4-5 minutes per side, or until the salmon flakes easily with a fork.
- While the salmon cooks, slice the cucumber and avocado.
- Fluff the cooked rice with a fork and divide it between two bowls.
- Place the cooked salmon on top of the rice.
- Arrange the cucumber and avocado slices around the salmon.
- Drizzle with soy sauce and rice vinegar.
- Sprinkle with sesame seeds and chopped green onions.
- Serve immediately.
Notes
- You can use brown rice or quinoa instead of white rice.
- Adjust the seasoning on the salmon to your taste.
- Add other toppings like shredded carrots or edamame.
- For a crispier salmon skin, press the fillet down gently in the pan for the first minute of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-frying, Boiling
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 85mg