Salmon Rice Bowls
Bright, savory, and comforting, these Salmon Rice Bowls bring together flaky pan-seared salmon, tender mixed vegetables, and fluffy rice with a punchy soy-ginger drizzle.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Pan-searing
- Cuisine: Japanese
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups cooked rice (white or brown)
- 2 salmon fillets
- 1 cup mixed vegetables (like broccoli, carrots, and bell peppers)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- Green onions for garnish (optional)
Instructions
- Cook rice according to package instructions and set aside.
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat 1 tablespoon olive oil in a pan over medium heat. Add salmon fillets skin-side down (if skin is on) and cook about 4–5 minutes on each side or until cooked through.
- Add the mixed vegetables to the pan and stir-fry until tender (2–4 minutes, depending on the veg).
- Whisk together 2 tablespoons soy sauce and 1 tablespoon grated fresh ginger in a small bowl.
- Place a portion of rice in a bowl, top with a salmon fillet and the sautéed vegetables. Drizzle with the soy-ginger dressing and garnish with sliced green onions if desired.
Notes
For a gluten-free option, use gluten-free tamari or coconut aminos instead of soy sauce. Adjust seasoning to taste.
Find it online: https://www.mealbreeze.com/salmon-rice-bowls/