Crispy Salmon Rice Bowl
This scrumptious Crispy Salmon Rice Bowl Recipe packs a huge flavor punch. Tangy Asian sauces with ginger and lime! Perfect meal prep option!
Ingredients
Salmon Marinade/Sauce
- 1 lbs (450 g) 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
- 1 lime zested and juiced
- 4 cloves garlic freshly minced
To garnish and serve
- Fluffy steamed rice
- Finely chopped spring onion
- Thinly sliced cucumber
- 1 avocado thinly sliced
- Steamed broccoli for added nutrients!
- Sesame seeds
Instructions
Salmon Marinade
- Add all of the marinade ingredients into a jug, mix until well combined. Add the salmon cubes and half the marinade into a medium sized mixing bowl and mix to coat well. Cover with plastic wrap and marinade in the fridge for 30 minutes.
- While your salmon is marinading, make your rice. I have a simple a easy fluffy steamed rice recipe here!
- Once your salmon has marinated, heat a large skillet on medium high heat and add 1 tbsp of avocado or canola oil. Use tongs to place your salmon on the skillet one by one. Take care not to get oil splatter when you put the salmon on. Cook until you reach a deep, golden color and turn over to cool for another minute.
- Serve salmon on top of rice, brush with marinade, sprinkle with sesame seeds and serve with some sliced avocado and a sprinkling of sliced spring onion.
Notes
Salmon - opt in for a good quality, fresh salmon. Atlantic and Tasmanian, wild caught salmon is best, although sustainably farmed salmon is a good option too. You get what you pay for with salmon! Look for salmon fillets that are roughly the same thickness all along the fillet. Before cooking, use your fingers to feel for any bones. The bones should already be taken out, but it’s best to check to be on the safe side. Make sure your salmon is as close to room temperature as possible before starting.
Storage - Cooked salmon can be stored in an airtight container, in the fridge for up to two days.
Nutrition - is based on per serving, this recipe is enough for 2 people.
A note on measurements - all ingredients in this recipe are offered in Australian cup measurements and weight measurements. Weight measurements are created by me, in my kitchen here in Melbourne Australia. The best way to get recipe success is to measure ingredients by weight, using kitchen scales.
Nutrition
Calories:665kcal | Carbohydrates:19g | Protein:51g | Fat:44g | Saturated Fat:6g | Polyunsaturated Fat:12g | Monounsaturated Fat:23g | Cholesterol:125mg | Sodium:2248mg | Potassium:1811mg | Fiber:8g | Sugar:3g | Vitamin A:270IU | Vitamin C:23mg | Calcium:83mg | Iron:4mg
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