Go Back

Garlic Pepper Salmon Rice Bowl

A delightful fusion dish combining buttery salmon, fluffy jasmine rice, and tender-crisp vegetables, all enhanced with garlic and black pepper.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces salmon fillets Look for firm fillets with vibrant color.
  • 2 cups cooked jasmine rice Prepare according to package instructions.
  • 2 cups broccoli florets Can substitute with any green vegetable.
  • 2 pieces carrots, sliced Adds a sweet crunch.
  • 1 medium onion, thinly sliced Caramelizes for added sweetness.
  • 2 tbsp butter Can substitute with olive oil or coconut oil.
  • 3 cloves garlic, minced
  • 1 tbsp olive oil For sautéing.
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp Italian seasoning
  • Salt to taste Salt, to taste
  • 1 tbsp soy sauce Use tamari for a gluten-free option.

Method
 

Preparation
  1. Cook the jasmine rice according to package instructions, ensuring it is fluffy and warm.
  2. In a skillet, heat 1 tablespoon of butter over low heat. Slowly cook the onions, stirring occasionally until golden and soft.
  3. In a separate pan, heat the olive oil and add broccoli and carrots. Toss in minced garlic and sauté until the vegetables are tender-crisp.
  4. Season the salmon fillets with black pepper, paprika, Italian seasoning, and salt. In the skillet, melt the remaining butter and sear the salmon for 4-5 minutes on each side for a golden crust.
  5. To serve, place a scoop of rice on a plate, top with caramelized onions, then the salmon, and finish with sautéed veggies. Drizzle with soy sauce if desired.

Notes

This dish keeps well in the fridge for up to three days. For freezing, store in a freezer-safe container for up to two months. Thaw overnight and reheat gently in the microwave.