Pan-Seared Salmon Rice Bowl
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Same ingredients. The steps and times below change to suit your kitchen.
Steps· Pan
- 1
Pat a fully defrosted salmon fillet dry and season with cumin, salt, and pepper. Drain the green beans. Use cold cooked rice.
- 2
Heat half the oil in a pan and cook the salmon skin-side down for 4 minutes, then flip and cook 3-4 minutes more until it flakes and reaches 63 C. Set aside.
- 3
Add the rest of the oil, the garlic, and the green beans and cook for 2 minutes. Add the rice and fry for 3-4 minutes until steaming hot.
- 4
Serve the rice topped with the salmon.
Storage & leftovers
Cool quickly, refrigerate for up to 2 days, and reheat until steaming throughout.
Student tip
Cut the meat into even pieces so it cooks evenly and quickly.
Prices are estimates and vary by shop and location. Recipe content is user-submitted and not reviewed for allergens or dietary accuracy — check ingredients yourself before cooking.