March 06, 2023
Crispy Salmon Bowls
This delicious weeknight dinner comes together really quickly. IF YOU HAVEN'T tried pan frying your salmon, it's time to give it a try! Especially cubed up into little bites. The marinade is simple and the bites get perfectly charred when cooked on high heat. Only a couple minutes per side. I love to serve it with some pan fried crispy veggies like broccoli. You can serve the salmon and veggies over rice, cauliflower rice or even noodles. Our go to is jasmine rice...cooks pretty quickly and has a nice flavour to it. If I know that my evening will be rushed, I cook the rice and veggies ahead of time and cube/marinate the salmon and place it in the fridge. Then it only takes 10 minutes to cook. Easy-peasy!
SERVES: 4
Prep Time
10 MIN
Cook Time
20 min
Total Time
30 min
Ingredients
Salmon
4 salmon fillets
¼ cup soy sauce or tamari
2 tbsp maple syrup
2 tsp sesame oil
1 tsp chili flakes (option to omit)
1 garlic clove minced
½ tsp salt
½ tsp pepper
¼ cup soy sauce or tamari
2 tbsp maple syrup
2 tsp sesame oil
1 tsp chili flakes (option to omit)
1 garlic clove minced
½ tsp salt
½ tsp pepper
Veggies and Rice
1 head of broccoli
2 sprigs of green onion
1.5 cups uncooked rice
2 cups broth or water
2 sprigs of green onion
1.5 cups uncooked rice
2 cups broth or water
Directions
1. Remove skin from salmon using a sharp knife
2. Cut salmon into cubes
3. Whisk together marinade and add cubed salmon
4. Cover and store salmon in the fridge for a minimum of 20 minutes
5. Add a drizzle of olive oil to saucepan. Once hot, add rice and let cook for 1 minute, stirring continuously
6. Add broth or water and let come to a boil. Add salt and cover. Cook for 15 minutes
7. Wash and chop broccoli into florets
8. Dice green onion and set aside
9. Once rice is cooked, remove from heat and let sit for 10 minutes with the lid on
10. Add oil to a large skillet; once hot add salmon bites (make sure they are spread apart) and cook for 3 minutes per side on medium-high heat
11. Remove salmon once fully cooked and add broccoli (add another splash of oil if needed). Season with salt and pepper and pan fry for 4 minutes, stirring continuously
12. Assemble bowls with rice, salmon, and broccoli. Top with green onion
13. Option to serve with a little spicy mayo (mayo mixed with hot sauce)
2. Cut salmon into cubes
3. Whisk together marinade and add cubed salmon
4. Cover and store salmon in the fridge for a minimum of 20 minutes
5. Add a drizzle of olive oil to saucepan. Once hot, add rice and let cook for 1 minute, stirring continuously
6. Add broth or water and let come to a boil. Add salt and cover. Cook for 15 minutes
7. Wash and chop broccoli into florets
8. Dice green onion and set aside
9. Once rice is cooked, remove from heat and let sit for 10 minutes with the lid on
10. Add oil to a large skillet; once hot add salmon bites (make sure they are spread apart) and cook for 3 minutes per side on medium-high heat
11. Remove salmon once fully cooked and add broccoli (add another splash of oil if needed). Season with salt and pepper and pan fry for 4 minutes, stirring continuously
12. Assemble bowls with rice, salmon, and broccoli. Top with green onion
13. Option to serve with a little spicy mayo (mayo mixed with hot sauce)
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