The BEST salmon rice bowl you’ll ever make

Ingredients

• 2 pieces Salmon Fillet (6 oz each, skin‑on, thawed if frozen)
• 1 cup Frozen Cooked Rice (pre‑cooked frozen rice, slightly thawed)
• 1/2 cup Kimchi (store‑bought, well‑drained)
• 2 tablespoons Vegetable Oil (high smoke‑point oil)
• 1/2 teaspoon Salt (to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Soy Sauce (optional, for rice seasoning)
• 1 teaspoon Sesame Oil (for finishing drizzle)
• 2 stalks Green Onion (thinly sliced for garnish)

Instructions

1. Gather and Prep Ingredients

   Pat the salmon fillets dry with paper towels, then season both sides with salt and pepper. Measure the frozen rice, drain the kimchi, and thinly slice the green onions.

   Time: PT5M

2. Cold Pan Salmon Sear

   Place the non‑stick skillet on the stove, add the vegetable oil, and lay the salmon fillets skin‑side down while the pan is still cold. Turn the heat to medium‑high and let the salmon cook undisturbed for 4‑5 minutes until the skin turns golden and releases easily.

   Time: PT5M

   Temperature: Medium‑high

3. Finish Cooking Salmon

   Flip the fillets carefully and cook another 2‑3 minutes for medium doneness. Remove the salmon and set aside on a warm plate.

   Time: PT3M

   Temperature: Medium‑high

4. Reheat Frozen Rice

   In the same skillet, add a splash more oil if needed, then add the frozen rice. Break up any clumps and stir‑fry for 4‑5 minutes. Drizzle soy sauce and sesame oil, stirring to coat evenly.

   Time: PT5M

   Temperature: Medium

5. Plate and Serve

   Divide the hot rice between two plates, place a salmon fillet on each, add a generous spoonful of kimchi on the side, and garnish with sliced green onions.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g