Crispy Salmon And Rice Bowl
A delicious and nutritious salmon dish served on a bed of fluffy rice with fresh vegetables.
Ingredients
Main Ingredients
- 1 lb 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 unit lime, zested and juiced
- 4 cloves garlic, freshly minced
- unit Fluffy steamed rice (for serving)
- unit Finely chopped spring onion (for garnish)
- unit Thinly sliced cucumber (for garnish)
- 1 unit avocado, thinly sliced (for garnish)
- unit Steamed broccoli (for added nutrients)
- unit Sesame seeds (for garnish)
Instructions
- In a jug, combine the miso paste, Worcestershire sauce, olive oil, sesame oil, fish sauce, rice wine vinegar, light soy sauce, grated ginger, lime zest, lime juice, and minced garlic. Mix until well combined.
- In a medium-sized mixing bowl, add the salmon cubes and half of the marinade. Toss to coat the salmon well. Cover the bowl with plastic wrap and refrigerate for 30 minutes to marinate.
- While the salmon is marinating, prepare your fluffy steamed rice according to your preferred method.
- After marinating, heat a large skillet over medium-high heat and add 1 tablespoon of avocado or canola oil.
- Using tongs, carefully place the salmon cubes in the skillet one by one, avoiding oil splatter. Cook for about 3-4 minutes until the salmon is deep golden on one side, then gently turn the cubes over and cook for an additional minute.
- To serve, place the cooked salmon on a bed of fluffy rice. Brush with the remaining marinade, sprinkle with sesame seeds, and garnish with sliced avocado and chopped spring onion. Add steamed broccoli on the side for extra nutrients.
Notes
For a vegetarian option, consider using tofu instead of salmon. Feel free to add other vegetables like bell peppers or snap peas for more color and nutrition.