Salmon Over Rice with Salad
Salmon Over Rice with Salad
Ingredients
For the Salmon
- 1 1/2 pounds salmon fillet, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon chili flakes
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tablespoons soy sauce
- 1 tablespoon honey
For the Rice
- 1/4 cup vegetable oil
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon cumin seeds
- 1 teaspoon black pepper
- 7 cardamom pods
- 7 whole cloves
- 2 cups long-grain rice, rinsed
- 4 cups water
For the Salad
- 2 avocados, pitted and diced
- 1 mango, peeled and diced
- 1/2 red onion, diced
- 1 cup arugula
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
For Serving
- 1/2 cup white sauce, such as a creamy garlic sauce or aioli, as needed
Instructions
- 1
Prepare the salmon: Remove the salmon fillet from its packaging. Place on a cutting board and cut into bite-sized cubes, approximately 1-inch in size. Transfer the salmon cubes to a medium bowl.
⏱️ 5 min
- 2
Marinate the salmon: Add 2 tablespoons of olive oil, 1 tablespoon of chili flakes, 1 teaspoon of black pepper, 1 tablespoon of salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 2 tablespoons of soy sauce, and 1 tablespoon of honey to the bowl with the salmon. Using a gloved hand or a spoon, thoroughly mix the salmon cubes with the seasonings until they are well coated. Set aside to marinate while preparing other components.
⏱️ 5 min
- 3
Cook the rice: In a medium saucepan, add 1/4 cup of vegetable oil. Heat over medium heat. Add 1 tablespoon of paprika, 1 tablespoon of salt, 1 tablespoon of cumin seeds, 1 teaspoon of black pepper, 7 cardamom pods, and 7 whole cloves to the pan. Stir the spices in the oil for about 1 minute until fragrant.
⏱️ 3 min
- 4
Add the rinsed rice to the saucepan and stir to coat the rice grains with the spiced oil. Pour in 4 cups of water. Stir the mixture well. Bring to a boil, then reduce the heat to low, cover the pan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through. Once cooked, remove from heat and let stand, covered, for 5 minutes. Then, fluff the rice with a fork.
⏱️ 25 min
- 5
Cook the salmon: While the rice is cooking, heat a large skillet over medium-high heat with a small amount of oil (about 1 tablespoon). Carefully place the marinated salmon cubes into the hot pan, ensuring they are spread out in a single layer. Cook for 3-4 minutes per side, or until browned and cooked through, flipping them with tongs to ensure even cooking on all sides. Remove the cooked salmon from the pan and set aside.
⏱️ 10 min
- 6
Prepare the salad: In a large bowl, combine the diced avocados, diced mango, diced red onion, and arugula. Drizzle 2 tablespoons of olive oil over the salad ingredients. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Add 2 tablespoons of lemon juice. Mix all salad ingredients thoroughly with tongs until well combined.
⏱️ 7 min
- 7
Assemble and serve: Place a portion of the cooked rice into a serving bowl or plate. Add a generous serving of the prepared salad next to the rice. Arrange the cooked salmon cubes on top of the rice or alongside the salad. Drizzle your preferred white sauce (such as a creamy garlic sauce or aioli) over the entire dish, as needed. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Salmon Over Rice with Salad
For the Salmon
- 1 1/2 pounds salmon fillet, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 tablespoon chili flakes
- 1 teaspoon black pepper
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 tablespoons soy sauce
- 1 tablespoon honey
For the Rice
- 1/4 cup vegetable oil
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 tablespoon cumin seeds
- 1 teaspoon black pepper
- 7 cardamom pods
- 7 whole cloves
- 2 cups long-grain rice, rinsed
- 4 cups water
For the Salad
- 2 avocados, pitted and diced
- 1 mango, peeled and diced
- 1/2 red onion, diced
- 1 cup arugula
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons lemon juice
For Serving
- 1/2 cup white sauce, such as a creamy garlic sauce or aioli, as needed
Instructions
- 1
Prepare the salmon: Remove the salmon fillet from its packaging. Place on a cutting board and cut into bite-sized cubes, approximately 1-inch in size. Transfer the salmon cubes to a medium bowl.
⏱️ 5 min - 2
Marinate the salmon: Add 2 tablespoons of olive oil, 1 tablespoon of chili flakes, 1 teaspoon of black pepper, 1 tablespoon of salt, 1 tablespoon of garlic powder, 1 tablespoon of paprika, 2 tablespoons of soy sauce, and 1 tablespoon of honey to the bowl with the salmon. Using a gloved hand or a spoon, thoroughly mix the salmon cubes with the seasonings until they are well coated. Set aside to marinate while preparing other components.
⏱️ 5 min - 3
Cook the rice: In a medium saucepan, add 1/4 cup of vegetable oil. Heat over medium heat. Add 1 tablespoon of paprika, 1 tablespoon of salt, 1 tablespoon of cumin seeds, 1 teaspoon of black pepper, 7 cardamom pods, and 7 whole cloves to the pan. Stir the spices in the oil for about 1 minute until fragrant.
⏱️ 3 min - 4
Add the rinsed rice to the saucepan and stir to coat the rice grains with the spiced oil. Pour in 4 cups of water. Stir the mixture well. Bring to a boil, then reduce the heat to low, cover the pan tightly, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through. Once cooked, remove from heat and let stand, covered, for 5 minutes. Then, fluff the rice with a fork.
⏱️ 25 min - 5
Cook the salmon: While the rice is cooking, heat a large skillet over medium-high heat with a small amount of oil (about 1 tablespoon). Carefully place the marinated salmon cubes into the hot pan, ensuring they are spread out in a single layer. Cook for 3-4 minutes per side, or until browned and cooked through, flipping them with tongs to ensure even cooking on all sides. Remove the cooked salmon from the pan and set aside.
⏱️ 10 min - 6
Prepare the salad: In a large bowl, combine the diced avocados, diced mango, diced red onion, and arugula. Drizzle 2 tablespoons of olive oil over the salad ingredients. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Add 2 tablespoons of lemon juice. Mix all salad ingredients thoroughly with tongs until well combined.
⏱️ 7 min - 7
Assemble and serve: Place a portion of the cooked rice into a serving bowl or plate. Add a generous serving of the prepared salad next to the rice. Arrange the cooked salmon cubes on top of the rice or alongside the salad. Drizzle your preferred white sauce (such as a creamy garlic sauce or aioli) over the entire dish, as needed. Serve immediately and enjoy!
⏱️ 5 min