i'm obsessed with this salmon rice bowl

Ingredients

• 5 oz Wild‑Caught Salmon Fillet (skin on, trimmed)
• pinch Salt (prefer sea salt)
• pinch Black Pepper (freshly ground)
• 1 cup Cooked White Rice (prefer warm, freshly cooked)
• to taste Cucumber (peeled and diced)
• to taste Red Onion (finely diced)
• to taste Thai Chilies (thinly sliced for heat)
• 0.5 tablespoon Fish Sauce (high‑quality brand such as Red Boat)
• 1 wedge Lime (freshly squeezed)

Instructions

1. Wash Hands

   Thoroughly wash your hands with soap and warm water for at least 20 seconds before handling any food.

   Time: PT1M

2. Season Salmon

   Pat the salmon dry with paper towels, then sprinkle a pinch of salt and a pinch of black pepper evenly over both sides.

   Time: PT1M

3. Cook Salmon

   Heat the non‑stick skillet over medium‑high heat until hot. Place the salmon skin‑side down and cook for about 4 minutes, then flip and cook another 3‑4 minutes until the flesh reaches your desired doneness.

   Time: PT8M

   Temperature: Medium‑high heat

4. Prepare Veggies

   While the salmon cooks, dice the cucumber and red onion into bite‑size pieces and thinly slice the Thai chilies.

   Time: PT5M

5. Assemble Bowl

   In a mixing bowl, place 1 cup of warm cooked white rice. Lay the cooked salmon on top, then scatter the diced cucumber, red onion, and sliced chilies over the bowl. Drizzle ½ tablespoon of fish sauce and finish with a squeeze of fresh lime juice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

45g

Fat

10g

Fiber

2g