Description
A quick and healthy weeknight dinner featuring pan-seared salmon, fluffy jasmine rice, and a creamy spicy mayo sauce, ready in under 20 minutes.
Ingredients
Scale
- 1.5 lbs skinless salmon fillets
- 1 cup jasmine rice (uncooked)
- 1.5 cups water (for rice)
- 2 tablespoons soy sauce (low-sodium or tamari)
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil or avocado oil
- Salt and black pepper to taste
- ½ cup mayonnaise (Japanese Kewpie preferred)
- 2–3 tablespoons sriracha sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon honey
- 1 medium cucumber, sliced or diced
- 1 ripe avocado, sliced
- ½ cup shelled edamame (frozen, thawed)
- 2–3 green onions, sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
- Combine the rinsed rice and 1.5 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 5 more minutes. Fluff with a fork.
- While rice cooks, whisk together ½ cup mayo, 2-3 tablespoons sriracha, 1 tablespoon lime juice, and 1 teaspoon honey in a small bowl. Set aside.
- Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
- Mix 2 tablespoons soy sauce and minced garlic. Brush this mixture over the top side of the salmon (the side that won’t touch the pan first).
- Heat 1 tablespoon oil in a skillet over medium-high heat. Once oil shimmers, place salmon skin-side down in the pan.
- Press gently with a spatula for 10 seconds to prevent curling. Cook for 4-5 minutes without moving to create a crust.
- Flip salmon carefully and cook for another 3-4 minutes, or until internal temperature reaches 145°F and fish flakes easily.
- Divide cooked rice among 3-4 bowls.
- Flake cooked salmon into large chunks and place on top of the rice.
- Arrange cucumber, avocado, and edamame around the salmon.
- Drizzle generously with spicy mayo. Sprinkle with green onions and sesame seeds. Serve immediately.
Notes
Rinsing the rice is crucial to prevent gumminess. Pat salmon dry before cooking to ensure a good sear. Let salmon rest for 2 minutes after cooking to redistribute juices. Toast sesame seeds in a dry pan for 2 minutes for better flavor. Use fresh lime juice for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4
- Sodium: 650
- Fat: 25
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 6
- Protein: 35
Keywords: salmon rice bowls, spicy mayo, quick dinner, healthy meals, weeknight dinner, one pan meal, gluten-free option