Description
A comforting bowl of spicy salmon atop fluffy rice, drizzled with zesty slaw, perfect for weeknight dinners.
Ingredients
Scale
- 2 cups cooked rice
- 1 lb salmon fillet
- 1 cup spicy slaw mix
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 tablespoon olive oil
- Green onions for garnish
- Sesame seeds for garnish
Instructions
- Start by cooking the rice according to package instructions, then set it aside.
- In a pan, heat the olive oil over medium heat.
- Season the salmon fillet with salt and pepper.
- Cook the salmon in the pan for about 4-5 minutes on each side until it’s cooked through and flaky.
- In a separate bowl, mix the spicy slaw with soy sauce and sriracha.
- In serving bowls, layer the cooked rice and top it with the seared salmon and a generous helping of spicy slaw.
- Garnish with fresh green onions and a sprinkle of sesame seeds.
Notes
Make-ahead goodness! Prep slaw mix and cook rice ahead of time. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seating
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 50mg