Crisp Salmon Dish (Printable Version)

Crispy pan-fried salmon on rice, topped with fresh veggies and a bold Asian-style sauce. Quick, healthy, and great for when you’re short on time.

# Ingredients:

→ Fish

01 - Two 6-ounce salmon pieces, skin-on

02 - Pepper and salt, add as needed

03 - 1 tablespoon of olive oil

→ Base Layer

04 - Half a cucumber, sliced up thin

05 - 1/2 cup of grated carrots

06 - Two cups of steamed brown or white rice

07 - One avocado, sliced

08 - Green onions, cut into slices—about 2 stalks

09 - Sesame seeds (1 tablespoon)

10 - Optional: Fresh cilantro leaves or sprouted greens

→ Topping Sauce

11 - Two tablespoons of soy sauce or tamari

12 - A teaspoon of sesame oil

13 - A squirt of honey or maple syrup—1 teaspoon

14 - 1 teaspoon of mild rice vinegar

15 - Optional: 1/2 teaspoon of sriracha for heat

# Steps:

01 - Season fish with some salt and sprinkle of pepper after patting them dry. Fry skin first for 4-5 minutes till crispy. Turn over and cook 1-2 minutes, rest, and break into small pieces.

02 - Stir together sesame oil, rice vinegar, soy sauce, a drizzle of honey, and sriracha if you'd like spice.

03 - Scoop the rice into serving bowls and add the mixed veggies with crumbled salmon.

04 - Pour sauce on top, scatter sesame seeds and onion greens. Add optional herbs for extra freshness.

# Notes:

01 - Let the salmon marinate to get richer flavors

02 - Quinoa or riced cauliflower can be swaps for rice

03 - Use drained canned or precooked salmon as a shortcut

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