Crispy Salmon Rice Bowl Recipe

Mediterranean-style salmon bowls with crispy rice and flaky, perfectly seasoned seared salmon. Use your leftover cooked rice here, it will crisp up better with a little bit of fat and heat. I used basmati rice, but you can use any rice of your choosing! And while these salmon rice bowls are flavorful enough without any sauces, a drizzle of ladolemono, vegan green goddess sauce, or tzatziki doesn’t hurt!

Ingredients

For The Salmon
▢1 pound salmon fillet, center cut preferred, skin removed, cut into 1-inch cubes
▢2 teaspoons dried oregano
▢1 teaspoon garlic powder
▢1 teaspoon Aleppo pepper or red pepper flakes
▢Zest and juice of 1 lemon
▢Extra virgin olive oil
▢Kosher salt
For The Crispy Rice
▢2 to 3 cups already cooked basmati rice
▢3 to 4 tablespoons Greek yogurt
▢1 tablespoon Ghee
▢Extra virgin olive oil
▢Kosher salt
For The Toppings
▢3 baby bell peppers, cut into rings
▢3 green onions, trimmed, whites and greens chopped
▢1 cup chopped fresh cilantro or parsley
▢¼ cup chopped sun-dried tomatoes, get my favorite sun-dried tomatoes!
▢Feta cheese, crumbled, optional
Instructions

In a medium mixing bowl, toss the salmon cubes with the spices, a large pinch of kosher salt, lemon zest, and a drizzle of good extra virgin olive oil. Put the salmon in the fridge for now or set it aside if you’re working fast on the rest.
In a medium mixing bowl, combine the cooked rice, yogurt, and ghee. Mix well until the rice is fully coated with the yogurt.
Heat about 2 tablespoons extra virgin olive oil in a large non-stick pan. Spread the rice mixture in the bottom of the pan in one single layer and let it cook for 3 minutes or so undisturbed. Check the bottom of the rice, and if it has begun to crisp and turn golden brown, you can mix it up with a wooden spoon. Manage your heat down to medium to make sure the rice does not burn. Let the rice cook for 2 to 3 minutes at a time, mixing it occasionally with your wooden spoon, and spreading it well, until the majority of the rice is crispy and golden brown (about 10 to 15 minutes in total).
While the rice is cooking, work on the toppings and the salmon. In another non-stick pan, heat 1 tablespoon extra virgin olive oil. Add the bell peppers and onions and season with kosher salt, cook over high heat for 3 to 5 minutes or until crispy. Remove the vegetables to a side plate for now.
In the same pan where you cooked the vegetables, heat a little bit more extra virgin olive oil over medium-high heat until shimmering. Add the salmon cubes, making sure each piece is touching the hot pan directly. Reduce the heat to medium and allow the salmon to cook undisturbed for 4 to 5 minutes or until the bottom is crispy and the middle flesh is looking more cooked, then turn over and cook for another 1 to 2 minute or so until it flakes easily at the touch of a fork.
Divide the crispy rice and salmon among 4 bowls. Top with the sauteed vegetables, fresh herbs, feta, and sun-dried tomatoes. If you like, add a drizzle of tahini green goddess sauce, tzatziki, or ladolemono to finish.
Notes

If you don’t have already cooked rice, you can start with 1 cup uncooked rice and follow my tutorial for how to cook basmati rice. You can make it ahead of time for this recipe.
Leftovers and storage: Store leftovers separately in airtight containers in the fridge for up to 2 days. Reheat the rice and vegetables together on the stove over medium heat, and flake cold or room temp leftover salmon on top. I don’t advice reheating leftover salmon.

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