Simple Salmon and Rice Bowl with Fresh Cucumber: A Clean and Balanced Delight!
By Jason Griffith
Looking for a meal that’s both incredibly satisfying and delightfully light? This Simple Salmon and Rice Bowl with Fresh Cucumber is your perfect answer! Featuring perfectly pan-seared salmon, fluffy white rice, and crisp, refreshing cucumber slices, it’s a clean and balanced dish that’s ideal for a quick lunch or a healthy dinner. Minimal ingredients and straightforward steps ensure a delicious and wholesome meal every time.
Why I Love This Recipe
I’m a huge advocate for meals that prioritize both health and flavor, and this Salmon and Rice Bowl truly embodies that philosophy. What I absolutely adore about this recipe is its elegant simplicity. The rich, flaky pan-seared salmon is the star, perfectly complemented by the comforting warmth of fluffy white rice. The fresh, crisp cucumber slices add an essential element of freshness and a delightful crunch that truly elevates the dish. It’s a beautifully balanced meal that feels light yet incredibly satisfying, proving that healthy eating can be both easy and incredibly delicious.
Ingredients:
- 1 salmon fillet (about 150g / 5 oz), fresh or thawed
- ¾ cup cooked white rice
- ½ small cucumber, thinly sliced
- 1 teaspoon olive oil or butter (for cooking salmon)
- Salt & black pepper to taste
- Optional: soy sauce (or liquid aminos), lemon wedge, or sesame seeds for garnish
Swaps and Notes
- Salmon Fillet: You can use a skin-on or skinless fillet, based on your preference. If using skin-on, aim for a crispy skin. Other types of flaky fish like cod or halibut could be substituted, but adjust cooking times.
- Rice: White rice is classic here, but brown rice, quinoa, or even cauliflower rice would work for different nutritional profiles. Using leftover cooked rice makes assembly even quicker.
- Cucumber: English cucumber (seedless) is great for thin slices. Any fresh cucumber will do, but ensure it’s firm and crisp.
- Oil/Butter: Both olive oil and butter work well for cooking the salmon, adding their own distinct flavors.
- Seasoning: Simple salt and black pepper allow the natural flavors of the salmon to shine.
- Optional Enhancements:
- A drizzle of soy sauce (or liquid aminos) adds a savory, umami kick.
- A squeeze of fresh lemon juice brightens the dish.
- A sprinkle of sesame seeds (toasted or plain) adds a nutty crunch and visual appeal.
- A dollop of sriracha mayo for a spicy, creamy element.
- A sprinkle of everything bagel seasoning on the salmon after cooking.
Directions:
1. Cook the Salmon: Pat the salmon fillet dry with paper towels. Season both sides generously with salt and black pepper. Heat 1 teaspoon of olive oil or butter in a small non-stick pan over medium heat. Once the oil or butter is shimmering and hot, carefully place the salmon fillet in the pan, skin-side down first (if using skin-on). Cook the salmon for 3-4 minutes on the skin side until the skin is crispy and golden and the flesh is opaque about halfway up. Then, gently flip the salmon and cook for another 2-3 minutes on the other side, or until the fish flakes easily with a fork and is cooked through (internal temperature should reach 145°F / 63°C). Remove from heat and set aside.
2. Prepare the Rice: Use leftover or freshly cooked white rice. If reheating, a quick microwave or a brief stir in a saucepan with a tiny splash of water will make it warm and fluffy. Fluff the rice with a fork. If desired, add a touch of soy sauce or a small pat of butter to the rice and fluff again.
3. Slice the Cucumber: While the other components are cooking, thinly slice the ½ small cucumber. Keep it fresh and raw for that refreshing crunch.
4. Assemble Your Bowl: Add the fluffy cooked rice to a serving bowl. Gently place the pan-seared salmon fillet on top of the rice. Arrange the thinly sliced cucumber next to the salmon. Garnish with optional ingredients as desired: a sprinkle of sesame seeds for crunch, a lemon wedge for a burst of fresh citrus, or a drizzle of soy sauce. Serve warm and enjoy your beautifully simple and satisfying meal!
Tips for Success
- Pat Salmon Dry: This is crucial for achieving a good sear and crispy skin on the salmon.
- Don’t Overcook Salmon: Salmon cooks quickly. Cook until it just flakes easily with a fork to ensure it remains moist and tender.
- High-Quality Oil/Butter: Since there are so few ingredients, the quality of your cooking fat will influence the flavor.
- Fresh Cucumber: The fresh, crisp cucumber is a key element for texture and contrast; keep it raw.
- Warm Rice: Serve the rice warm to complement the cooked salmon.
- Immediate Serving: This dish is best enjoyed fresh when the salmon is warm, and the cucumber is crisp.
Serving Suggestions and Pairings
This Simple Salmon and Rice Bowl is a complete, balanced meal perfect for any time of day.
- Quick Lunch: A perfect nutritious and filling option for a workday lunch.
- Healthy Dinner: A light yet satisfying dinner option that comes together in under 15 minutes.
- Side of Edamame: A small side of steamed edamame can add extra protein and fiber.
- Miso Soup: A light bowl of miso soup could accompany this for a Japanese-inspired meal.
- Beverages: Green tea, water with lemon, or a light sparkling water would be refreshing complements.
- For other quick, healthy, and flavorful meals, explore these Chefmaniac.com favorites:
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- Shrimp, Corn, Potatoes, and Smoked Sausage Foil Pack
- Spicy Jalapeño Pineapple Relish Is the Perfect Blend of Heat and Sweetness (for a side of fresh heat!)
- Homemade Salmon Jerky: A Sweet, Savory & Heart-Healthy Snack Sensation (if you love salmon and want a different preparation!)
Storage and Leftover Tips
This dish is best enjoyed fresh, but components can be prepped.
- Best Fresh: For optimal flavor and texture, particularly the warm salmon and crisp cucumber, serve immediately.
- Component Storage: You can cook the rice ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days. You can also slice the cucumber ahead of time and keep it chilled. Cook the salmon just before assembling.
- Cooked Salmon: Cooked salmon can be stored in an airtight container in the refrigerator for up to 1-2 days, but its texture might change slightly upon reheating.
- Assembled Bowl: An assembled bowl is not recommended for storage, as the cucumber will lose its crispness and the salmon may dry out.
Final Thoughts
This Simple Salmon and Rice Bowl with Fresh Cucumber is a beautiful example of how nutritious eating can be incredibly appealing and easy. It’s a clean, flavorful, and satisfying meal that’s perfect for anyone looking for a quick and balanced option for lunch or dinner. Get ready to enjoy a delicious taste of wholesome simplicity!
What are your favorite simple bowl meals, or do you have a go-to healthy fish recipe? Share your ideas and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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