Spicy Salmon Bowl
This is the perfect, simple, easy, protein packed bowl anyone can throw together in just 30 minutes. These spicy salmon bowls were something I’d throw together all the time when I first go out of college and was trying to make simple healthy meals at home. The concept is simple, charred and juicy salmon, a sauted veggie, and rice to bring it all together. It really doesn’t get any easier than that.
Serves: 2
Time: 30 minutes
Ingredients
1 lbs Salmon
2 tbsp Olive Oil
Salt to Taste
1/2 tsp Black Pepper
1 tsp Paprika
1 tsp Coriander
1/2 tsp Cayenne Pepper
1 cup Basmati Rice
Asparagus
2 Lemons
1 Jalapeno
2-3 Garlic Cloves
Instructions
Slice the salmon into 1 inch pieces and place in a large mixing bowl. Season with salt, black pepper, paprika, coriander, and cayenne. Mix well and set aside.
Wash the basmati rice a few times then let it sit and soak in cold water for 20 minutes.
Wash and clean the asparagus, trim off any sharp or thick skin, and cut into equal sizes. Place in another mixing bowl, season with salt, pepper, and olive oil. Mix well and set aside.
Get a food processor, squeeze the juice of both lemons, rough chop the jalapeno, and add the jalapeno and garlic to the processor. Salt to taste and pulse until you have a slightly chunky consistency.
Now the cooking begins. Get a medium pot and place on high heat for a couple minutes then drop to medium. Add a bit of neutral oil, allow it to heat up, then add the rice. Mix and coat well in the oil. Toast for a few minutes then salt to taste. Add 2 cups of hot water, bring to a simmer, cover, and let it ride for 10-12 minutes on low heat.
Get a skillet on high heat for a couple minutes then drop to medium. Add the asparagus and cook for a total of 10 minutes. Mix them around every minute or two.
Get a large skillet on high heat for a couple minutes then drop to medium. Add olive oil and ensure it coats the whole bottom. Add the salmon pieces and cook on all sides until golden brown - about 2-3 minutes per side.
Plate the rice, salmon, and asparagus. Garnish with aleppo pepper, parsley, and the spicy lemon mixture we made and enjoy.
