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–+ servings
Crispy Salmon and Rice Bowl - Tasty

Crispy Salmon and Rice Bowl

A quick and nutritious meal featuring crispy pan-seared salmon served over fluffy rice with fresh toppings.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: Asian
Calories: 665
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salmon Marinade/Sauce
  • 1 lbs fresh salmon skin removed, cut into 1-inch cubes
  • 1 tbsp miso paste red or white
  • 1 tbsp Worcestershire sauce
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp light soy sauce
  • 1 tsp ginger freshly grated
  • 4 cloves garlic freshly minced
To garnish and serve
  • 1 Fluffy steamed rice
  • 1 Finely chopped spring onion
  • 1 Thinly sliced cucumber
  • 1 avocado thinly sliced
  • 1 Steamed broccoli for added nutrients
  • 1 Sesame seeds

Equipment

  • Jug
  • Mixing bowl
  • Large skillet

Method
 

  1. Combine all marinade ingredients in a jug and mix well. Place salmon cubes and half the marinade in a mixing bowl, toss to coat. Cover and marinate in the fridge for 30 minutes.
  2. While salmon marinates, prepare your steamed rice.
  3. Heat 1 tbsp of oil in a large skillet over medium-high heat. Place salmon cubes in the skillet one by one, being careful of oil splatter. Cook until deep golden brown, then turn and cook for another minute.
  4. Serve salmon over rice. Brush with remaining marinade, sprinkle with sesame seeds, and serve with sliced avocado and spring onion.

Nutrition

Calories: 665kcalCarbohydrates: 19gProtein: 51gFat: 44gSaturated Fat: 6gCholesterol: 125mgSodium: 2248mgPotassium: 1811mgFiber: 8gSugar: 3gVitamin A: 270IUVitamin C: 23mgCalcium: 83mgIron: 4mg

Notes

Use good quality, fresh salmon. Ensure salmon is close to room temperature before cooking. Cooked salmon can be stored in an airtight container in the fridge for up to two days.

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