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Mediterranean salmon rice bowl with cucumber and lemon
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Mediterranean Salmon Rice Bowls

Keyword Gluten Free, Healthy Dinner, Leftover Salmon, Mediterranean Diet, Salmon Rice Bowl
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 520kcal
Cost $2.50 (for cucumber/lemon - Salmon is leftover!)

Ingredients

  • Remaining 1/2 Bag Fremont Fish Market Wild Caught Salmon thawed
  • 2 cups Organic White Rice dry
  • 1 Organic Cucumber diced
  • 1/2 Organic Lemon
  • 1 tbsp Olive Oil
  • 1 tsp Dried Oregano & Garlic Powder

Instructions

  • Rice: Start the rice in your rice cooker (Add 2 cups rice + 4 cups water/broth).
  • Sear: Pat salmon dry. Heat oil in a skillet on Level 7 (Medium-High). Season fish with oregano, garlic, salt, and pepper. Sear for 3-4 mins per side until golden and cooked through using your spatula.
  • Assemble: Flake the salmon into chunks. Serve over a bowl of rice. Top with fresh diced cucumber and a big squeeze of lemon juice.
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