Crispy Rice Salmon Bowl (Print Version)

Pan-seared salmon over golden crispy rice with Mediterranean vegetables and tangy lemon-yogurt drizzle for a satisfying meal.

# Ingredients List:

→ Fish

01 - 4 salmon fillets (about 5.3 oz each), skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper

→ Rice

05 - 2 cups cooked jasmine or basmati rice, preferably cold or leftover
06 - 2 tablespoons olive oil
07 - 1/2 teaspoon salt

→ Mediterranean Vegetables

08 - 1 red bell pepper, diced
09 - 1 small zucchini, diced
10 - 1/2 red onion, thinly sliced
11 - 1 cup cherry tomatoes, halved
12 - 1/2 cup pitted Kalamata olives, halved
13 - 2 tablespoons capers, optional
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ Lemon-Yogurt Drizzle

18 - 1/2 cup plain Greek yogurt
19 - 2 tablespoons lemon juice
20 - 1 teaspoon lemon zest
21 - 1 tablespoon chopped fresh dill or parsley
22 - Salt and pepper to taste

→ Garnish

23 - Fresh dill or parsley, chopped
24 - Lemon wedges

# Directions:

01 - Whisk together Greek yogurt, lemon juice, zest, fresh dill or parsley, and a pinch of salt and pepper in a small bowl. Cover and refrigerate until serving.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add bell pepper, zucchini, and red onion, cooking for 4-5 minutes until softened. Stir in cherry tomatoes, olives, capers if using, oregano, salt, and pepper. Sauté for an additional 2-3 minutes. Transfer to a warm plate.
03 - Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add cooked rice, pressing it into an even layer. Cook undisturbed for 6-8 minutes until the bottom becomes golden and crispy. Season with salt. Flip or stir to crisp additional sides as desired. Divide among serving bowls.
04 - Pat salmon fillets dry and season with salt and pepper. Heat 1 tablespoon olive oil in a separate nonstick skillet over medium-high heat. Add salmon and cook 3-4 minutes per side until golden and cooked through.
05 - Layer crispy rice with sautéed vegetables in each bowl. Top with a salmon fillet. Drizzle with lemon-yogurt sauce, garnish with fresh herbs, and serve with lemon wedges.

# Expert Tips:

01 -
  • Texture: The contrast between the flaky salmon and the crunchy, golden-brown rice is unbeatable.
  • Fresh Flavors: Zesty lemon, fresh dill, and Mediterranean staples like Kalamata olives and capers provide a bright, savory profile.
  • Wholesome: A well-balanced bowl packed with high-quality protein and a variety of colorful vegetables.
02 -
  • Cold Rice: Use leftover rice that has been chilled; it has less moisture and will achieve a much better crunch when pan-fried.
  • Dry the Fish: Always pat the salmon fillets dry with a paper towel before seasoning to ensure you get a beautiful golden sear.
  • Temperature: Keep your sautéed vegetables warm in a low oven if you are preparing the rice and salmon in batches.
Go Back