Mediterranean Salmon Bowl (Print View)

Pan-seared salmon meets crispy rice with bell peppers, sun-dried tomatoes, feta, and fresh cilantro.

# Components:

→ Fish

01 - 4 salmon fillets (about 5.3 oz each), skin-on, pin bones removed
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Rice

04 - 2 cups cooked white or brown rice, preferably chilled
05 - 2 tablespoons olive oil

→ Vegetables & Toppings

06 - 1 cup baby bell peppers, sliced into rings
07 - 1/3 cup sun-dried tomatoes, thinly sliced, drained from oil
08 - 1/2 cup feta cheese, crumbled
09 - 1/4 cup fresh cilantro leaves, roughly chopped
10 - 1/2 lemon, cut into wedges

→ Optional

11 - 1/4 cup kalamata olives, pitted and halved
12 - 1 small cucumber, diced

# Directions:

01 - Pat salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - 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.
03 - 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.
04 - In a separate pan, quickly sauté sliced baby bell peppers over medium heat for 2-3 minutes until just tender.
05 - Divide crispy rice among four bowls. Top each portion with one salmon fillet.
06 - Arrange sautéed baby bell peppers, sun-dried tomatoes, crumbled feta cheese, and fresh cilantro around the salmon. Add kalamata olives and diced cucumber if using. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The rice gets so crispy on the bottom it tastes like youve been to a fancy restaurant, but its just your regular Tuesday skillet.
  • Everything comes together in one pan (okay, maybe two if you want to sauté the peppers), which means less cleanup and more time to actually sit down and eat.
  • It looks like you spent all day cooking when really you just arranged things prettily in a bowl.
  • Leftovers reheat beautifully, and honestly the rice gets even crispier the second time around.
02 -
  • Do not move the salmon once it hits the pan, touching it or trying to peek underneath will tear the skin and ruin that crispy texture youre working so hard for.
  • Cold rice is non-negotiable for crispy rice, freshly cooked rice has too much moisture and will turn into a gummy pancake instead of getting those crunchy golden bits.
  • Let the rice sit undisturbed in the hot oil or youll end up stirring it into fried rice instead of getting that crispy crust on the bottom.
03 -
  • Use a nonstick or well-seasoned cast iron skillet for the salmon, anything else will grab that skin and ruin your day.
  • Press the rice down firmly with your spatula and then leave it completely alone, no peeking, no stirring, just trust the process.
  • Save the leftover oil from your sun-dried tomatoes and use it to cook the rice for an extra layer of flavor that makes people ask what your secret is.
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