Name: Savory Salmon Crunch Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 tablespoon soy sauce; 1 6-ounce salmon fillet with skin; 1 ripe avocado, halved and thinly sliced; 1/2 teaspoon salt; 2 cups cooked jasmine rice; 1 tablespoon bonito flakes; 1/2 teaspoon wasabi paste; 2 tablespoons vegetable oil

salmon grain bowl

Create your own culinary magic with this Savory Salmon Crunch Bowl, brimming with crispy salmon skin, fluffy rice, creamy avocado and exciting flavors from soy sauce, bonito flakes and a touch of wasabi. It’s not just a meal, it’s a tastebud adventure!

Soybeans

Fish

Wheat

Lactose Free

Sauces

milliliter

soy sauce

Seafood

gram

salmon

Fresh Fruit

avocado

Seasonings

salt

Grains & Rice

jasmine rice

Stocks & Broths

bonito flake

Condiments

wasabi

Oils

vegetable oil

Selenium

Minerals

Total polyunsaturated fatty acids

Calories

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin C

Vitamins

Vitamin D

Vitamin K

Pantothenic acid (B5)

Alpha-carotene

Vitamin A

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Water

Carbohydrates

Protein

Dietary Fiber

Riboflavin (B2)

Niacin (B3)

Vitamin B6

Choline

Sugar

Cholesterol

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Thiamin (B1)

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SALMON RICE BOWL

Savory Salmon Crunch Bowl

Condiment & Toppings

Meat & Seafood

Produce

Baking Goods

Pasta, Sauces, Grain

Meal

https://s3.amazonaws.com/grocery-project/recipe_images/savory-salmon-crunch-bowl-2726048-3.jpeg

Begin by setting salmon skin side-up, and sprinkling it lightly with salt.

Heat the vegetable oil in a pan over medium-high heat.

Place the salmon skin-side down into the hot oil, and cook until the skin is golden and crisp.

Remove the salmon from the pan and let it cool slightly.

Carefully remove the skin from the salmon, cutting into thin strips, and set the fillet aside for later use.

Assemble the bowls starting with a base of cooked jasmine rice.

Lay the sliced avocado on top of the rice.

Sprinkle the crispy salmon skin strips over the avocado.

Drizzle bowl with the soy sauce, and sprinkle on bonito flakes.

Garnish with a small dollop of wasabi paste, placing it on the rim of the bowl.

Serve immediately while the salmon skin is still crispy.

Savory Salmon Crunch Bowl

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