Salmon Rice Bowl For One
A fresh and nourishing salmon rice bowl made with baked salmon, fluffy rice, and a vibrant cucumber salsa. Perfect for a quick single serving meal.
Servings: 1 serving
Equipment
Ingredients
For the 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 coarsely ground black pepper
- 1 (4 to 5 ounce) salmon fillet
For the Salsa
- 1½ cups peeled and chopped cucumbers (1 medium cucumber)
- ¼ cup chopped red onions
- ½ cup chopped red bell pepper
- 1 clove garlic -minced
- 1 tablespoon finely chopped jalapeños
- 2 tablespoons chopped fresh cilantro
- 1½ tablespoons lime juice
- ½ tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
For the Bowl
- 1 cup cooked rice (use white rice, brown rice, or cauliflower rice)
Instructions
Cook the Salmon
- Heat the oven to 425°F (220°C). In a small bowl, mix the butter, olive oil, basil, garlic powder, paprika, salt, and pepper.
- Place the salmon skin-side down on a foil-lined baking sheet. Spread the butter mixture evenly over the top.
- Bake for 12–15 minutes, until the salmon flakes easily with a fork. Cover to keep warm.Note: For accuracy, check with an instant-read thermometer. The FDA recommends 145°F, but I prefer 135°F. Cook’s Illustrated suggests 120°F for wild salmon and 125°F for farmed.
Make the Salsa
- In a medium bowl, combine cucumbers, red onions, red peppers, garlic, jalapeños, and cilantro.
- In a small bowl, whisk lime juice, olive oil, salt, and pepper, then pour over the vegetables and toss.
Assemble
- Add rice to a serving bowl. Top with salmon and spoon the cucumber salsa over the top.
Notes
- Use a Meat Thermometer: An inexpensive thermometer helps ensure salmon (and other proteins) are cooked to the right temperature without overcooking.
- White Substance on Salmon: Don’t worry if you see a white layer on the fish, it’s a harmless protein called albumin that appears when salmon is heated.
- Avoid Waste: Check the “Ways To Use Leftover Ingredients” section below for more recipes that use the same ingredients.
- Make Ahead: The cucumber salsa can be prepared in advance and stored in the refrigerator.
Nutrition
Serving: 1serving | Calories: 679kcal | Carbohydrates: 52g | Protein: 30g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 102mg | Sodium: 965mg | Potassium: 892mg | Fiber: 1g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 0.5mg
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