Skillet Salmon Rice Bowls
A fresh, healthy, and satisfying meal, these skillet salmon rice bowls combine the rich flavors of salmon with the wholesome goodness of rice and fresh vegetables.
Equipment
- 1 large skillet non-stick recommended
- 1 spatula
- 1 cooking pot for rice
Ingredients
Main Ingredients
- 4 salmon fillets skin-on
- 1 cup jasmine rice
- 2 cups fresh spinach
- 1 red bell pepper sliced
- 2 tbsp olive oil
For Flavoring
- 2 cloves garlic minced
- 1 small onion chopped
- 2 tbsp soy sauce
- 1 tsp fresh ginger grated
Instructions
Preparation
- Season the salmon fillets with salt and pepper. Set aside. Rinse the rice under cold water.
- Heat olive oil in a large skillet over medium heat. Place salmon skin-side down and cook for 4-5 minutes on each side until golden and cooked through.
- In a pot, add rice and 2 cups of water or broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until rice is tender.
- In the same skillet, add more oil if necessary. Saute garlic and onion until fragrant. Add bell pepper and cook until slightly softened.
- Add cooked rice and spinach to the skillet. Stir in soy sauce and ginger. Allow spinach to wilt.
Serving
- Divide the rice mixture among bowls. Top with salmon fillets and garnish with green onions and sesame seeds.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Ensure the skillet is hot before adding the salmon for a crispy skin. Ingredient Substitutions: Use basmati or brown rice as alternatives. How to Serve: Serve with a fresh side salad or steamed vegetables. Storage & Freshness: Store in an airtight container in the fridge for up to 2 days. Make-Ahead Tips: Cook the rice ahead of time and store it in the fridge to save on prep time.