COOKING TIK TOK SALMON MEAL WITH BEISHA ( THIS WAS SO GOOD )

Ingredients

• 1 lb Salmon Fillet (skinless, cut into two equal pieces)
• 2 tablespoon Avocado Oil (for pan‑searing)
• 2 tablespoon Unsalted Butter (divided: one cube for rice, one for salmon pan)
• 1 teaspoon Garlic Powder (seasoning for salmon)
• 1 teaspoon Onion Powder (seasoning for salmon)
• 0.5 teaspoon Old Bay Seasoning (optional seafood flavor)
• 0.5 teaspoon Paprika (adds color and mild flavor)
• 0.25 teaspoon Dried Oregano (seasoning for salmon)
• 1 teaspoon Seafood Seasoning (optional salmon‑specific blend)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 cup Jasmine Rice (rinsed before cooking)
• 2 cup Water (for cooking rice)
• 1 teaspoon Himalayan Pink Salt (for rice water)
• 1 pinch Chicken Bouillon (optional flavor boost for rice)
• 1 piece Cucumber (thinly sliced)
• 1 piece Avocado (sliced)
• 2 stalks Green Onion (sliced for garnish)
• 1 tablespoon Parsley (chopped for garnish)
• 1 tablespoon Sriracha Sauce (drizzle over bowl)
• 2 tablespoon Spicy Mayo (store‑bought or mix mayo with sriracha)
• 1 tablespoon Sweet Chili Sauce (drizzle for sweet heat)
• 2 sheet Nori Seaweed Sheets (cut into strips for garnish)
• 0.33 cup Vegetable Broth (deglaze salmon, keep it moist)

Instructions

1. Season the Salmon

   Rinse the salmon under cold water, pat dry, then drizzle both sides with avocado oil. Sprinkle garlic powder, onion powder, Old Bay, paprika, oregano, seafood seasoning, black pepper, and a pinch of salt on each side. Rub the spices into the flesh with clean hands.

   Time: PT5M

2. Sear and Finish the Salmon

   Heat the large skillet over medium heat. Add 1 tbsp butter and a drizzle of avocado oil. When the butter foams, place the salmon in the pan. Sear 2 minutes on the first side, then flip, cover, and cook another 2‑3 minutes. Add the vegetable broth, cover again, and let steam for 3‑4 minutes until the salmon is just cooked through.

   Time: PT8M

   Temperature: medium heat

3. Cook the Jasmine Rice

   In a saucepan, bring 2 cups water to a boil. Add a small cube of butter, a pinch of Himalayan pink salt, and a pinch of chicken bouillon. Stir in 1 cup rinsed jasmine rice, return to a boil, then reduce heat to low, cover tightly, and simmer 10‑15 minutes until water is absorbed and rice is tender.

   Time: PT20M

   Temperature: high then low heat

4. Prepare Fresh Toppings

   While the rice simmers, slice the cucumber thinly, slice the avocado, chop green onions, and parsley. Set aside in separate bowls.

   Time: PT5M

5. Assemble the Bowl

   Divide the cooked rice between two serving bowls. Flake the salmon into bite‑size pieces and place on top of the rice. Arrange cucumber slices, avocado wedges, and green onion around the salmon. Drizzle sriracha, spicy mayo, and sweet chili sauce over the bowl. Garnish with nori strips and chopped parsley.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

70g

Fat

20g

Fiber

4g