Warming the pans while your page comes together
Tags are suggested automatically and may be wrong — check the ingredients if you are cooking around a restriction.
A quick, colourful bowl of pan-seared salmon, rice and fresh vegetables - the salmon is marinated in soy sauce, ginger and sesame, then briefly seared so it stays both food-safe and juicy. A drizzle of sriracha mayo ties it together, making this an easy weeknight dinner that still gets two vegetable portions into the bowl.
Hanna Jónsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Lax
Marinering
Marinering og majónes
Marinering og skreyting
Hrísgrjón
Grænmeti
Sriracha-majónes
Skreyting
Krydd
Steiking
Rice
Rinse the rice and cook it according to the package instructions. Once the rice has absorbed the water, take the pot off the heat and let it stand covered for 10 minutes.
Salmon
Cut the salmon into 2cm cubes. Whisk together in a bowl: the soy sauce, half the sriracha, the toasted sesame oil, rice vinegar, honey, chopped garlic, grated ginger and half the spring onion. Turn the salmon gently through the marinade and chill for 10-15 minutes - no longer, or the acid starts to "cook" the fish.
Edamame
Boil the edamame (or frozen peas) in salted water for 3-5 minutes until tender but still crisp, then drain and rinse briefly under cold water to keep the colour.
Vegetables
Thinly slice the cucumber, julienne or grate the carrots, and slice the avocado.
Sriracha mayo
Stir the mayonnaise and the remaining sriracha together in a small bowl to make the sriracha mayo.
Searing the salmon
Heat oil in a pan over medium-high heat. Lift the salmon out of the marinade and sear the cubes for 3-4 minutes, turning gently, until cooked through but still juicy inside (opaque pink, flakes easily). Season with salt and pepper.
Assembly
Divide the rice between four bowls. Arrange the salmon, edamame, cucumber, carrot and avocado on top. Drizzle with sriracha mayo and scatter over the sesame seeds and the remaining spring onion. Serve right away.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
961
kcal
Calories
41.6
g
Protein
52
g
Fat
84.2
g
Carbs
11.8
g
Fiber
Best eaten freshly assembled since the salmon is nicest warm, but you can store cooked rice, cooled edamame, chopped vegetables and the seared salmon separately in the fridge for up to 2 days and reheat the salmon and rice gently before rebuilding the bowl.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
