Salmon Rice Bowl for One
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Seasoned baked salmon over rice, topped with a fresh cucumber, pepper, and cilantro salsa.
Ingredients
Salmon
- 1 tablespoon salted butter softened
- ½ teaspoon olive oil
- ¼ teaspoon dried basil
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ⅛ teaspoon paprika
- ⅛ teaspoon black pepper
- 1 salmon fillet (4–5 oz)
Cucumber salsa
- 1½ cups peeled chopped cucumber (1 medium)
- ¼ cup chopped red onion
- ½ cup chopped red bell pepper
- 1 garlic clove minced
- 1 tablespoon minced jalapeño
- 2 tablespoons fresh cilantro chopped
- 1½ tablespoons lime juice
- ½ tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For the bowl
- 1 cup cooked rice (white, brown, or cauliflower)
Equipment
- baking sheet
- mixing bowl
- whisk
Directions
- Heat the oven to 425°F. Mash the softened butter with ½ teaspoon of oil, the basil, garlic powder, paprika, ¼ teaspoon of salt, and ⅛ teaspoon of pepper.
- Set the salmon skin side down on a foil-lined baking sheet and spread the seasoned butter over it. Bake for 12 to 15 minutes, until it flakes easily and reaches 145°F.
- For the salsa, mix the cucumber, red onion, bell pepper, garlic, jalapeño, and cilantro. Whisk the lime juice, ½ tablespoon of oil, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper and toss it with the vegetables.
- Put the rice in a bowl and top it with the salmon and cucumber salsa.
Nutrition
Serving: 655g | Calories: 760kcal | Carbohydrates: 64g | Protein: 36g | Fat: 41g | Saturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 1072mg | Potassium: 1141mg | Fiber: 4.5g | Sugar: 8.6g | Vitamin A: 3504IU | Vitamin C: 124mg | Calcium: 94mg | Iron: 3.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); fillet counted as raw farmed Atlantic salmon, minced jalapeño counted as raw jalapeño, cooked rice (white (the first choice counted). Brands and portions vary, so use it only as an approximation.