Description
A quick, affordable, and kid-approved weeknight dinner featuring seared salmon, fluffy rice, and a creamy spicy mayo sauce. Perfect for meal prep and ready in about 30 minutes.
Ingredients
Scale
- 1.5 lbs salmon fillets
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 medium lemon (half juiced, half sliced)
- 1 teaspoon garlic powder
- 2 cups uncooked white or brown rice
- 2–2.5 cups water or low-sodium broth
- 1 teaspoon sesame oil (optional)
- ½ cup mayonnaise
- 2–3 tablespoons Sriracha or chili sauce
- 1 tablespoon lime juice
- 1 teaspoon soy sauce
- 1 large avocado, sliced
- 1 medium cucumber, diced or sliced
- 2–3 stalks green onions, sliced
- 1 tablespoon sesame seeds or crushed peanuts
- Small handful cilantro or parsley, chopped
Instructions
- Rinse rice in a fine-mesh strainer until water runs clear. Combine with water or broth in a saucepan.
- Bring rice to a boil, then reduce heat to low, cover, and simmer for 15 minutes (white rice) or 40-45 minutes (brown rice). Do not lift the lid.
- While rice cooks, whisk together mayonnaise, Sriracha, lime juice, and soy sauce in a small bowl to make the spicy mayo.
- Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder. Squeeze half the lemon over the top.
- Heat olive oil in a skillet over medium-high heat. Add salmon skin-side down and cook for 4-5 minutes without moving it.
- Flip salmon and cook for another 3-4 minutes until opaque and flaking easily. Remove from pan and let rest for 2 minutes.
- Fluff cooked rice with a fork and stir in sesame oil if using.
- Divide rice among four bowls. Flake salmon into chunks and arrange on top of the rice.
- Top with sliced avocado, cucumber, and green onions.
- Drizzle generously with spicy mayo and sprinkle with sesame seeds and fresh herbs.
Notes
Do not overcook the salmon; it continues to cook after removal from heat. For meal prep, store components separately to prevent soggy rice. The spicy mayo can be made ahead and stored in the fridge for a week. If using frozen salmon, thaw in the fridge overnight or in cold water for 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl per person
- Calories: 450
- Sugar: 3
- Sodium: 400
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 4
- Protein: 30
Keywords: salmon rice bowl, spicy mayo, meal prep, quick dinner, healthy salmon, weeknight meals, family friendly, budget dinner