Crispy Salmon Rice Bowl

Recipe Details

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 341.5kcal

Cost: $12

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Course: Dinner

Cuisine: Mediterranean, Mediterranean Diet

Keyword: crispy rice, Crispy Salmon Rice Bowl, healthy dinner, Mediterranean recipe, salmon bowl

Ingredients

1 pound skinless salmon fillet center cut preferred cut into 1-inch cubes
2 teaspoons dried oregano adds Mediterranean flavor
1 teaspoon garlic powder for seasoning
1 teaspoon Aleppo pepper or red pepper flakes for heat
1 lemon zested and juiced (for freshness)
Extra virgin olive oil for cooking and flavor
Kosher salt to taste
2 to 3 cups cooked basmati rice preferably leftover rice for crisping
3 to 4 tablespoons Greek yogurt adds creaminess
1 tablespoon ghee melted for rich flavor
Extra virgin olive oil for crisping the rice
Kosher salt to taste
3 baby bell peppers cut into rings for topping
3 green onions chopped for topping
1 cup chopped fresh cilantro or parsley for topping
¼ cup chopped sun-dried tomatoes for topping
Feta cheese crumbled for serving optional adds creaminess

Directions

Season the salmon by tossing the cubes with oregano, garlic powder, Aleppo pepper, lemon zest, olive oil, and salt. Set aside at room temperature.
In a medium mixing bowl, combine the cooked rice, yogurt, and melted ghee. Stir well to coat the rice completely.
Heat olive oil in a large non-stick pan over medium-high heat. Once hot, add the rice mixture, spreading it across the pan. Let cook for 3 minutes undisturbed, then check the bottom for golden brown color. Continue cooking, stirring occasionally, until the rice is mostly golden and crispy, about 10 to 15 minutes.
While the rice cooks, heat 1 tablespoon olive oil in another non-stick pan over high heat. Add the bell peppers and onions, seasoning with salt. Cook for 3 to 5 minutes until golden and slightly charred, then remove and set aside.
In the same pan, add more olive oil and heat over medium-high until shimmering. Add the salmon cubes, making sure each piece touches the pan. Reduce heat to medium and cook undisturbed for 4 to 5 minutes, until the bottom is crispy and the middle is starting to cook. Flip the salmon and cook for another 1 to 2 minutes until it flakes easily.
Divide the crispy rice into 4 bowls, top with salmon, sautéed vegetables, fresh herbs, feta, and sun-dried tomatoes. For extra flavor, drizzle with tahini, green goddess dressing, or tzatziki, if desired.

Notes

This salmon rice bowl offers a crispy, golden rice base and juicy, flavorful salmon. Perfect for a quick, healthy dinner with Mediterranean flair. Don't forget the optional drizzle of dressing!

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