Mediterranean Salmon Bowl

The Mediterranean Salmon Bowl is a vibrant, wholesome dish that perfectly balances textures and Mediterranean-inspired flavors. Featuring pan-seared salmon with a beautifully crispy skin and an innovative crispy rice base, this meal offers a refreshing take on a pescatarian dinner that is both nutritious and deeply satisfying.

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This bowl is more than just a meal; it's a colorful assembly of fresh ingredients like baby bell peppers, sun-dried tomatoes, and creamy feta cheese. Whether you are hosting a casual dinner or looking for a bright lunch option, this Mediterranean-inspired creation is sure to impress with its vibrant presentation and bold taste.

Ingredients

• Fish: 4 salmon fillets (about 150 g each), skin-on, pin bones removed; 1 tablespoon olive oil; salt and freshly ground black pepper, to taste.
• Rice: 2 cups cooked white or brown rice (preferably chilled); 2 tablespoons olive oil.
• Vegetables & Toppings: 1 cup baby bell peppers, sliced into rings; 1/3 cup sun-dried tomatoes, thinly sliced (in oil, drained); 1/2 cup feta cheese, crumbled; 1/4 cup fresh cilantro leaves, roughly chopped; 1/2 lemon, cut into wedges.
• Optional: 1/4 cup kalamata olives, pitted and halved; 1 small cucumber, diced.

Instructions

1. Prep the Salmon

Pat salmon fillets dry. Season both sides with salt and pepper.

2. Sear the Fish

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Place salmon fillets skin-side down and cook for 4–5 minutes until skin is crispy. Flip and cook for another 2–3 minutes until just cooked through. Remove from skillet and set aside.

3. Crisp the Rice

In the same skillet, add 2 tablespoons olive oil. Add cooked rice, pressing gently with a spatula to form a single layer. Cook undisturbed for 3–5 minutes until bottom is golden and crispy. Stir and crisp further if desired.

4. Sauté the Peppers

Meanwhile, in a separate pan (optional), quickly sauté sliced baby bell peppers over medium heat for 2–3 minutes until just tender.

5. Assemble the Bowls

Divide crispy rice among four bowls. Top each with a salmon fillet.

6. Add Toppings

Arrange baby bell peppers, sun-dried tomatoes, feta cheese, and fresh cilantro around the salmon. Add olives and cucumber if using.

7. Finish and Serve

Serve immediately with lemon wedges on the side.

Zusatztipps für die Zubereitung

For the best results when crisping the rice, ensure you use chilled, pre-cooked rice as it contains less moisture. When searing the salmon, avoid moving the fillets once they hit the hot pan to ensure the skin develops a perfect, even golden-brown crust.

Varianten und Anpassungen

This dish is highly adaptable; you can substitute white rice with brown rice or quinoa for extra fiber. For those following a dairy-free diet, simply omit the feta cheese or replace it with a plant-based alternative to maintain the Mediterranean profile.

Serviervorschläge

For extra flavor, serve your bowl with a generous drizzle of tahini or a cooling Greek yogurt sauce. This meal pairs beautifully with a crisp white wine, such as a Sauvignon Blanc, which complements the bright citrus and savory salmon.

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Elevate your dinner routine with this Mediterranean Salmon Bowl. It is a simple, healthy, and visually stunning meal that brings gourmet restaurant quality to your home kitchen in under an hour.

Recipe Questions & Answers

→ How do I get crispy rice?

Use cooked rice that's been chilled (it dries out better). Press it firmly into the hot skillet with oil and let it cook undisturbed for 3-5 minutes until a golden crust forms on the bottom.

→ Can I use frozen salmon?

Yes, thaw it completely first and pat it very dry before seasoning. This helps achieve crispy skin and prevents steaming in the pan.

→ What rice works best?

Day-old white or brown rice works perfectly. The grains should be dry and separate for maximum crisping. Freshly cooked rice tends to become mushy.

→ How do I know when salmon is done?

The flesh should turn opaque and flake easily with a fork. Aim for an internal temperature of 145°F (63°C) or cook until just opaque throughout.

→ Can I make this dairy-free?

Simply omit the feta or substitute with a plant-based feta alternative. The bowl remains delicious without cheese, thanks to the vibrant vegetables and crispy salmon.

→ How long does this keep?

Store components separately in airtight containers for up to 3 days. Reheat salmon and rice gently, and keep vegetables fresh. Assemble just before serving for best texture.