Name: Bang bang salmon rice bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, cut into 1-inch cubes; 1/4 cup jasmine rice; 1/3 cup water; 1/4 cup frozen shelled edamame; 1 1/2 tbsp plain nonfat Greek yogurt; 2 tsp sweet chili sauce; 3/4 tsp sriracha; 3/4 tsp lime juice; 1 tsp canola oil; 3/4 tsp salt; 1.5 oz cucumber, sliced into half-moons; 1 green onion, thinly sliced

Nutrition

Per serving

569 calories

Protein: 40g; 28% of calories
Carbs: 47g; 33% of calories
Fat: 25g; 39% of calories

Instructions

Prep 15 min · Cook 10 min

In a small pot, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice simmers, whisk the Greek yogurt, sweet chili sauce, sriracha, lime juice, and a pinch of salt in a small bowl. Place the edamame in a microwave-safe bowl with a splash of water, microwave for 1 minute until heated through, then drain.
Pat the salmon cubes dry and season with a pinch of salt. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the salmon in a single layer and cook for 4 to 5 minutes total, turning every minute to brown on all sides. Done when opaque in the center and flakes easily, 145°F.
Fluff the rice and place it in a bowl. Top with the seared salmon, warmed edamame, and cucumber. Drizzle the bang bang sauce over the salmon and garnish with green onions.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes