Healthy Salmon Rice Bowl with Edamame & Avocado
Ingredients
- 4 salmon fillets (5-6 oz each), skin-on
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup low-sodium soy sauce
- 2 tbsp mirin
- 1 tsp toasted sesame oil
- 1 tbsp rice vinegar
- 4 cups cooked rice, warm
- 1 ½ cups shelled edamame, cooked
- 2 ripe avocados, sliced
- 2 scallions, thinly sliced
- 1 tbsp sesame seeds, toasted
Instructions
- Cook rice and edamame according to package directions. Slice avocados and scallions.
- In a small bowl, whisk together soy sauce, mirin, sesame oil, and rice vinegar to make the sauce.
- Pat salmon fillets completely dry with paper towels. Season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place salmon in the pan skin-side down. Press gently on each fillet for 10 seconds.
- Cook skin-side down for 4-6 minutes, until the skin is crispy and releases easily from the pan.
- Flip the salmon and cook for another 2-4 minutes on the other side, until cooked to your liking.
- Remove salmon from the pan and let it rest for 2-3 minutes.
- To assemble, divide warm rice among four bowls. Top with a salmon fillet, edamame, and sliced avocado. Drizzle with the sauce and garnish with scallions and sesame seeds.
Notes
The single most important step for crispy skin is patting the salmon completely dry with paper towels. Don't skip this!