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At the heart of this dish is the fresh salmon fillet, a star ingredient that brings both flavor and nutrition to the table. Opting for skin-on salmon fillets not only enhances the dish's taste but also adds a delightful texture. The skin, when cooked properly, becomes crispy and rich, providing a contrast to the tender flesh of the salmon.

Crispy Salmon and Rice Bowl

Enjoy a healthy and delicious Crispy Salmon and Rice Bowl that’s perfect for weeknight dinners! This recipe features rich salmon fillets with crispy skin, fluffy jasmine rice, and vibrant steamed broccoli. Drizzle a sweet and savory glaze made from soy sauce and honey for an extra kick. Top with creamy avocado, green onions, and sesame seeds for added texture. Ready in just 35 minutes, it’s a quick way to impress! Don’t forget to squeeze some lime for a refreshing finish!
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Ingredients
  

2 salmon fillets (skin-on for extra crispiness)

1 cup jasmine rice

2 cups water or low-sodium vegetable broth

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon honey or maple syrup

1 cup steamed broccoli florets

1 avocado, sliced

2 green onions, finely sliced

Sesame seeds for garnish

Lime wedges for serving

Instructions
 

Cook the Rice: Begin by rinsing the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water (or vegetable broth). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.

    Prepare the Salmon: While the rice cooks, pat the salmon fillets dry with a paper towel. This helps achieve a crispy skin. Season both sides with salt, pepper, garlic powder, and paprika.

      Cook the Salmon: In a non-stick skillet, heat the olive oil over medium-high heat. Once hot, carefully add the salmon fillets skin-side down. Cook for about 4-5 minutes until the skin becomes crispy and golden. Flip the salmon and cook for an additional 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork.

        Make the Glaze: In a small bowl, mix together the soy sauce and honey (or maple syrup). Once the salmon is cooked, drizzle this glaze over the fillets and let it caramelize for about 1 minute.

          Assemble the Bowl: Fluff the cooked rice with a fork and divide it among serving bowls. Top each bowl with the crispy salmon, steamed broccoli, and slices of avocado.

            Garnish and Serve: Sprinkle with sliced green onions and sesame seeds. Serve with lime wedges on the side for a burst of fresh flavor.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2