Crispy Salmon and Rice Bowl
Pan-seared salmon fillet with a crispy exterior, served on white jasmine rice with baby spinach and julienned carrot, all glazed in a soy-ginger sauce and garnished with green onions and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 1x
Ingredients
Salmon fillet (6 oz)
White jasmine rice (1 cup, cooked)
Soy sauce (2 tbsp)
Fresh ginger (1 tsp, grated)
Garlic (1 clove, minced)
Sesame oil (1 tbsp)
Green onions (2 stalks, sliced)
Sesame seeds (1 tsp)
Baby spinach (1 cup)
Carrot (1 small, julienned)
Instructions
Cook jasmine rice according to package instructions and keep warm.
In a small bowl, mix soy sauce, grated ginger, and minced garlic to prepare the soy-ginger glaze.
Heat sesame oil in a non-stick pan over medium-high heat.
Place the salmon fillet skin-side down in the pan and cook until the skin is golden and crispy, about 5-6 minutes.
Flip the salmon and cook for an additional 3-4 minutes until cooked through.
In the last minute of cooking, pour the soy-ginger glaze over the salmon to coat and heat through.
Arrange the cooked jasmine rice into a neat mound on a plate.
Place the crispy salmon fillet on top of the rice.
Surround the rice with baby spinach and julienned carrot arranged neatly.
Garnish with sliced green onions and sprinkle sesame seeds over the salmon and vegetables.
Serve immediately.