What type of rice goes best with salmon?

Basmati, jasmine, or brown rice are all great choices. Basmati is light and fluffy, while brown rice adds a nutty taste and extra fiber.

Can I cook the salmon and rice together in one pot?

Not with this version, since the salmon needs that crisp sear. But you can make a one-pot baked salmon and rice by layering seasoned salmon over half-cooked rice and finishing in the oven.

How can I turn this into a salmon rice bowl?

Just serve the salmon over rice in a bowl and add toppings like avocado slices, cucumber, or edamame. A drizzle of sriracha mayo makes it feel restaurant-style.

Is this recipe healthy?

Yes. Salmon is full of Omega-3s, rice provides energy, and the fresh herbs and lime keep it light. Using cauliflower rice makes it even lower in carbs.

Can I use leftover salmon?

Definitely. Flake it over freshly cooked rice, or turn it into salmon fried rice with veggies and scrambled egg.

Salmon and rice recipe

Description

Sometimes the simplest meals end up being the most memorable. This salmon and rice recipe features crispy-skinned salmon with a sticky glaze of sweet chili and teriyaki, served over fluffy rice and brightened with lime and chives.

Ingredients

Units Scale

1 tablespoon sweet chili sauce
1 tablespoon teriyaki sauce
5 oz salmon fillet, skin on
2 oz basmati rice (or cauliflower rice for a lighter version)
1 teaspoon sesame seeds
2 tablespoon chopped chives or spring onions
squeeze of lime
salt, to taste

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Instructions

In a small bowl, mix together the sweet chili sauce and teriyaki sauce. Place the salmon in the mixture and season lightly with salt. Let it sit for 5 minutes while you prep the rice.
Cook the basmati rice according to the package instructions. If you’re using cauliflower rice, sauté it in a pan with a touch of oil for about 3 minutes until tender.
Heat a splash of oil in a skillet over medium-high heat. Place the salmon skin side down and cook for 6 minutes, spooning the marinade over the top as it cooks. Sprinkle sesame seeds on top. Carefully flip the salmon and cook for another 2-3 minutes until just cooked through.
Fluff the rice and stir in the chives or spring onions. Serve the rice on a plate, top with the salmon, drizzle over any extra sauce, and finish with a squeeze of lime.

Notes

Rice swaps: Brown rice, jasmine rice, or cauliflower rice all work well. Cooking tip: Don’t skip the skin-side-down start—it makes the skin crispy and prevents sticking. Meal prep: Double the recipe for easy packed lunches.

Nutrition

Serving Size: 1 serving
Calories: 390
Sugar: 5g
Sodium: 620mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 55mg