Mediterranean Salmon Bowl

Experience the essence of the coast with this Mediterranean Salmon Bowl, a dish that masterfully balances nutrition and flavor. Featuring succulent pan-seared salmon with a shatteringly crisp skin, this bowl is anchored by golden, crispy rice and brightened by a medley of colorful bell peppers, sun-dried tomatoes, and tangy feta cheese.

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This meal is designed for those who appreciate fresh ingredients and bold colors on their plate. The combination of warm, savory salmon and the cooling notes of fresh cilantro and lemon makes every bite a refreshed discovery of Mediterranean culinary traditions.

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

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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

Step 7

Serve immediately with lemon wedges on the side.

Zusatztipps für die Zubereitung

Using chilled, day-old rice is the secret to achieving the best crispy texture. The lower moisture content prevents the rice from steaming and allows it to fry properly in the skillet. If you are using fresh rice, spread it out on a tray to cool and dry for at least 30 minutes before crisping.

Varianten und Anpassungen

You can easily customize this bowl by substituting 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 feta alternative. Adding roasted chickpeas can also provide an extra layer of crunch and plant-based protein.

Serviervorschläge

For an extra burst of flavor, serve this bowl with a drizzle of tahini or a dollop of Greek yogurt sauce. This dish pairs exceptionally well with a crisp, chilled white wine like Sauvignon Blanc, which complements the acidity of the lemon and the richness of the salmon.

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This Mediterranean Salmon Bowl is more than just a meal; it is a wholesome assembly of high-quality ingredients that bring health and happiness to your table. Simple, elegant, and incredibly satisfying, it is sure to become a staple in your culinary repertoire.

Recipe FAQs

→ How do I get crispy rice for this bowl?

Press cooked rice into a single layer in hot oil and let it cook undisturbed for 3–5 minutes until golden and crispy on the bottom. Stir and crisp further if you like extra crunch.

→ Can I use frozen salmon fillets?

Yes, thaw frozen salmon completely in the refrigerator before cooking. Pat fillets very dry with paper towels to ensure proper searing and crispy skin.

→ What other grains work well in this bowl?

Quinoa, farro, or bulgur make excellent substitutes for rice. These grains hold up well during cooking and pair nicely with Mediterranean flavors.

→ How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon and rice gently, then add fresh toppings just before serving.

→ What can I use instead of feta cheese?

Goat cheese, halloumi, or dollops of Greek yogurt work beautifully. For dairy-free options, try cubed avocado or a dairy-free feta alternative.

→ How do I know when salmon is perfectly cooked?

The salmon should flake easily with a fork and register 125°F internally. The flesh will turn opaque pink while remaining moist and tender throughout.