Mediterranean Salmon Bowl (Print Version)

Pan-seared salmon with crispy rice, bell peppers, sun-dried tomatoes, feta, and cilantro in a Mediterranean bowl.

# 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 and 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 to 5 minutes until skin is crispy. Flip and cook for another 2 to 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 to 5 minutes until bottom is golden and crispy. Stir and continue crisping if desired.
04 - In a separate pan, quickly sauté sliced baby bell peppers over medium heat for 2 to 3 minutes until just tender.
05 - Divide crispy rice evenly among four serving bowls. Top each portion with one salmon fillet.
06 - Arrange baby bell peppers, sun-dried tomatoes, crumbled feta cheese, and fresh cilantro around the salmon. Add kalamata olives and diced cucumber if using.
07 - Serve immediately with lemon wedges positioned on the side for squeezing.

# Expert Advice:

01 -
  • Everything cooks in under 30 minutes, which means you can have something restaurant-worthy on a random Tuesday.
  • The crispy rice technique is addictive and will make you rethink every grain left in your fridge.
  • It looks ridiculously colorful and impressive without requiring any fancy skills or hard-to-find ingredients.
02 -
  • Do not use freshly cooked warm rice for crisping, it will turn gummy and stick to the pan no matter how much oil you add.
  • Let the salmon skin cook undisturbed or it will tear and stick, patience here is what gets you that restaurant-quality crispy skin.
  • If your skillet isn't nonstick, use a well-seasoned cast iron and add a little extra oil to prevent sticking.
03 -
  • Press the rice firmly into the pan and walk away, the key to crispiness is leaving it alone long enough to form a crust.
  • Use a fish spatula to flip the salmon, it's thin and flexible enough to slide under the skin without tearing it.
  • Taste your feta before adding extra salt to the dish, some brands are much saltier than others and can easily tip things over the edge.
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