Chili Lime Salmon Rice Crunch Bowls

• 1 cup jasmine rice
• 2 cups water
• 4 salmon fillets (6 oz each)
• 1 tablespoon chili powder
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice
• 2 cups shredded green cabbage
• 1/2 cup diced red bell pepper
• 2 scallions, thinly sliced
• 2 tablespoons sesame seeds
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• Salt to taste
• Fresh cilantro for garnish

Steps

1. 1 Rinse the rice and cook it in water according to package instructions.
2. 2 While the rice cooks, season the salmon fillets with chili powder and a pinch of salt.
3. 3 Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon for 4 minutes per side until cooked through.
4. 4 In a bowl, combine cabbage, red bell pepper, scallions, sesame seeds, lime zest, lime juice, remaining olive oil, and soy sauce. Toss to coat.
5. 5 Divide the cooked rice among four bowls.
6. 6 Top each serving with a salmon fillet and a generous scoop of the crunchy slaw.
7. 7 Garnish with cilantro and additional lime wedges if desired.

Equipment

• Skillet
• Cutting board
• Knife
• Measuring cups and spoons

Variations

• Substitute jasmine rice with cauliflower rice for a low-carb option.
• Add diced avocado to the slaw for a creamy twist.

Substitutions

• If salmon isn't available, use cod or tilapia.
• Use brown rice instead of jasmine rice for added fiber.

Pairings

• Pairs well with a crisp sauvignon blanc or a light lager.

Nutrition

Tips

• For extra crispiness, toast sesame seeds in a dry skillet before adding to the slaw.
• If you prefer your salmon with a nice char, increase the heat and watch closely.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of edamame for extra protein or a refreshing cucumber salad.

FAQ