Salmon Bowl
Use your leftover cooked rice here, it will crisp up better with a little bit of fat and heat. I used basmati rice, but you can use any rice of your choosing! And while these salmon rice bowls are flavorful enough without any sauces, a drizzle of ladolemono, vegan green goddess sauce, or tzatziki doesn't hurt!
Servings: 4 bowls
Ingredients
For the Salmon
- 1 pound skinless salmon fillet (center cut preferred), cut into 1-inch cubes
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1 lemon, zested and juiced
- Extra virgin olive oil
- Kosher salt
For the Crispy Rice
- 2 to 3 cups cooked basmati rice
- 3 to 4 tablespoons Greek yogurt
- 1 tablespoon Ghee, melted
- Extra virgin olive oil
- Kosher salt
Toppings
- 3 baby bell peppers, cut into rings
- 3 green onions, chopped
- 1 cup chopped fresh cilantro or parsley
- 1/4 cup chopped sun-dried tomatoes
- Feta cheese, crumbled, for serving (optional)
Instructions
- Season the salmon. In a medium mixing bowl, toss the salmon cubes with the oregano, garlic powder, Aleppo pepper, lemon zest, a drizzle of olive oil, and a large pinch of salt. Set aside at room temperature while you crisp the rice.
- Season the rice. In a medium mixing bowl, combine the cooked rice, yogurt, and ghee. Mix well until the rice is fully coated.
- Crisp the rice. Heat about 2 tablespoons olive oil in a large non-stick pan over medium-high. When the oil is hot, spread the rice mixture across the bottom of the pan. Let it cook for 3 minutes or so undisturbed, then use a wooden spoon to lift up the rice and check the bottom. If it has begun to turn golden brown, toss and spread once more. Manage your heat down to medium to make sure the rice does not burn. Let the rice cook for 2 to 3 minutes at a time, mixing it occasionally with your wooden spoon, and spreading it well, until the majority of the rice is crispy and golden brown (about 10 to 15 minutes in total).
- While the rice is cooking, work on the toppings and the salmon. In another non-stick pan, heat 1 tablespoon olive oil over high. Add the bell peppers and onions and season with a pinch of salt. Cook until golden and slightly charred, 3 to 5 minutes. Remove the vegetables to a side plate for now.
- Cook the salmon. In the same pan where you cooked the vegetables, heat a little bit more olive oil over medium-high heat until shimmering. Add the salmon cubes, making sure each piece is touching the hot pan directly. Reduce the heat to medium and allow the salmon to cook undisturbed for 4 to 5 minutes, or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until it flakes easily at the touch of a fork.
- Serve. Divide the crispy rice and salmon among 4 bowls. Top with the sauteed vegetables, fresh herbs, feta, and sun-dried tomatoes. If you like, add a drizzle of tahini green goddess dressing, tzatziki, or ladolemono to finish (optional).
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, sun dried tomatoes, and spices used in this recipe.
- If you don't have already cooked rice, you can start with 1 cup uncooked rice and follow my tutorial for how to cook basmati rice. You can make it ahead of time for this recipe.
- Leftovers and storage: Store leftovers separately in airtight containers in the fridge for up to 2 days. Reheat the rice and vegetables together on the stove over medium heat, and flake cold or room temp leftover salmon on top. I don't advice reheating leftover salmon.
Nutrition
Calories: 341.5kcal | Carbohydrates: 30.9g | Protein: 27.9g | Fat: 11.7g | Saturated Fat: 3.6g | Polyunsaturated Fat: -1.7g | Monounsaturated Fat: 3.6g | Cholesterol: 72.5mg | Sodium: 81.7mg | Potassium: 1018.5mg | Fiber: 3g | Sugar: 4.3g | Vitamin A: 2282IU | Vitamin C: 51.3mg | Calcium: 88.4mg | Iron: 3.3mg
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