Crispy Salmon Rice Bowl Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Servings
4 bowls
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Calories
3415 kcal
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Course
Dinner
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Cuisine
Mediterranean
Crispy Salmon Rice Bowl Recipe
Description
The salmon is cut into cubes and tossed with dried oregano, garlic powder, Aleppo pepper or red pepper flakes, lemon zest, salt, and olive oil before chilling or setting aside. The rice component uses cooked basmati rice combined with Greek yogurt and ghee to coat the grains. The rice mixture is cooked in a nonstick pan with oil spread in a single layer until the bottom crisps and turns golden brown. Periodic stirring and spreading let the rice develop a mostly crisp texture over 10 to 15 minutes.
While the rice cooks, salmon is prepared separately. The crispy rice forms a flavorful base with creamy tang from the yogurt and richness from the ghee. Bell pepper, green onions, cilantro or parsley, sun-dried tomatoes, and optionally crumbled feta cheese are added as toppings, offering a contrast of fresh textures and herbal brightness against the rich salmon and crunchy rice.
Serve the bowl warm, combining the crispy rice and tender spiced salmon cubes with fresh vegetable rings and herbs. This meal provides textural variety and a balance of savory and fresh notes, suitable for lunch or dinner.
Store leftover salmon, rice, and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat the rice and vegetables over medium heat on the stove and add cold or room temperature salmon on top, as reheating cooked salmon is not recommended for best texture.
Ingredients
For the salmon
- 1 pound salmon fillet center cut preferred, skin removed, cut into 1-inch cubes
- 2 teaspoons oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon Aleppo pepper or red pepper flakes
- lemon zest and juice of 1
- extra virgin olive oil
- kosher salt
For the crispy rice
- 2 to 3 cups basmati rice already cooked
- 3 to 4 tablespoons Greek yogurt
- 1 tablespoon ghee
- extra virgin olive oil
- kosher salt
For the toppings
- 3 bell pepper cut into rings, baby
- 3 green onion trimmed, whites and greens chopped
- 1 cup cilantro or parsley, chopped fresh
- ¼ cup sun-dried tomato get my favorite sun-dried tomatoes!, chopped
- feta cheese crumbled, optional
Instructions
- In a medium mixing bowl, toss the salmon cubes with the spices, a large pinch of kosher salt, lemon zest, and a drizzle of good extra virgin olive oil. Put the salmon in the fridge for now or set it aside if you’re working fast on the rest.
- In a medium mixing bowl, combine the cooked rice, yogurt, and ghee. Mix well until the rice is fully coated with the yogurt.
- Heat about 2 tablespoons extra virgin olive oil in a large non-stick pan. Spread the rice mixture in the bottom of the pan in one single layer and let it cook for 3 minutes or so undisturbed. Check the bottom of the rice, and if it has begun to crisp and turn golden brown, you can mix it up with a wooden spoon. 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 extra virgin olive oil. Add the bell peppers and onions and season with kosher salt, cook over high heat for 3 to 5 minutes or until crispy. Remove the vegetables to a side plate for now.
- In the same pan where you cooked the vegetables, heat a little bit more extra virgin 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.
- 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 sauce, tzatziki, or ladolemono to finish (optional).
Notes
- Store leftover salmon, rice, and vegetables separately in airtight containers for up to 2 days in the fridge.
- Reheat rice and vegetables on the stove over medium heat; add cold or room-temperature salmon when serving since reheating salmon is not advised.
- If starting with uncooked rice, follow a basmati rice cooking tutorial before assembling the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 3415 kcal
% Daily Value*
| Calories | 341.5kcal | 17% |
| Carbohydrates | 30.9g | 10% |
| Protein | 27.9g | 56% |
| Fat | 11.7g | 18% |
| Saturated Fat | 3.6g | 18% |
| Polyunsaturated Fat | -1.7g | -10% |
| Monounsaturated Fat | 3.6g | 18% |
| Cholesterol | 72.5mg | 24% |
| Sodium | 81.7mg | 3% |
| Potassium | 1018.5mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 4.3g | 9% |
| Vitamin A | 2282IU | 46% |
| Vitamin C | 51.3mg | 57% |
| Calcium | 88.4mg | 9% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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