Save The sound of rice crackling against hot oil is what hooked me on this bowl. I was trying to use up leftover rice one Tuesday night, and the moment it crisped up golden and nutty, I knew I had stumbled onto something worth keeping. Salmon felt like the natural match, its rich oils playing off the sunny peppers and salty feta. What started as leftovers became the kind of meal I now crave weekly.
I first made this for friends who claimed they didnt like fish. The crispy skin on the salmon and the pops of color from the peppers won them over before they even tasted it. We squeezed lemon over everything, and the bowls were empty within minutes. It reminded me that good food doesnt need to be complicated, just thoughtful and vibrant.
Ingredients
- Salmon fillets: Skin-on fillets give you that restaurant-quality crisp, and patting them dry before seasoning is the secret to avoiding a steamy mess in the pan.
- Cooked rice: Day-old chilled rice is your best friend here because it crisps up without turning mushy, so plan ahead or cook it earlier in the day.
- Baby bell peppers: These little guys are sweeter and less watery than full-size peppers, and their rings add bursts of color that make the bowl look alive.
- Sun-dried tomatoes: Use the oil-packed kind for deeper flavor, and slice them thin so they distribute evenly without overwhelming any single bite.
- Feta cheese: Crumbled feta adds creamy, tangy pockets that balance the richness of the salmon and the earthiness of the rice.
- Fresh cilantro: A handful of cilantro brightens everything up, and if youre one of those people who tastes soap, swap in parsley or dill.
- Lemon wedges: A squeeze of lemon at the end wakes up all the flavors and cuts through the richness in the best way.
Instructions
- Prep the salmon:
- Pat the fillets completely dry with paper towels and season both sides generously with salt and pepper. Moisture is the enemy of crispy skin, so dont skip the patting step.
- Sear the salmon:
- Heat olive oil in a nonstick skillet over medium-high heat, then lay the fillets skin-side down and resist the urge to move them. Let them cook undisturbed for four to five minutes until the skin releases easily and turns golden, then flip and cook another two to three minutes until just opaque in the center.
- Crisp the rice:
- Using the same skillet, add more olive oil and spread the chilled rice in an even layer, pressing gently with a spatula. Let it sit without stirring for three to five minutes until the bottom turns golden and crunchy, then toss and crisp any remaining bits.
- Sauté the peppers:
- In a separate pan if you have one, cook the sliced baby bell peppers over medium heat for two to three minutes until they soften slightly but still hold their shape. This step is optional but adds a nice warmth to the peppers.
- Assemble the bowls:
- Divide the crispy rice among four bowls and top each with a salmon fillet. Arrange the peppers, sun-dried tomatoes, feta, and cilantro around the salmon, then add olives and cucumber if using.
- Finish and serve:
- Place a lemon wedge on each bowl and serve immediately while the rice is still crackling. Encourage everyone to squeeze lemon over everything before digging in.
Save One evening, I made this bowl for my mom who was visiting and feeling tired. She took one bite and said it tasted like sunshine, which made me laugh but also made me realize how much color and freshness can lift a meal. We ate slowly, talking about nothing important, and the bowls somehow turned an ordinary Wednesday into a memory.
Making It Your Own
This bowl is forgiving and loves improvisation. Swap brown rice or quinoa for a heartier base, or use arugula instead of cilantro if you want peppery greens. I have added roasted chickpeas for crunch and even drizzled tahini over the top when I wanted something creamier. If feta isnt your thing, a spoonful of Greek yogurt or a sprinkle of goat cheese works beautifully.
Storing and Reheating
Leftovers hold up better than you might expect. Store the components separately if possible, keeping the rice, salmon, and toppings in their own containers so the rice doesnt get soggy. Reheat the rice in a hot skillet with a drizzle of oil to restore some crispness, and warm the salmon gently in the oven or microwave. The vegetables and feta are best added fresh when you reassemble the bowl.
Serving Suggestions
This bowl feels complete on its own, but a side of warm pita or a simple cucumber salad rounds things out nicely. A glass of chilled Sauvignon Blanc or sparkling water with lemon fits the Mediterranean vibe perfectly. If youre feeding a crowd, set up a DIY bowl station with all the toppings laid out so everyone can build their own.
- Add a drizzle of tzatziki or tahini sauce for extra creaminess.
- Toss in a handful of toasted pine nuts or slivered almonds for crunch.
- Serve with a side of hummus and warm flatbread for a fuller spread.
Save This bowl has become my answer to the question of what to make when I want something nourishing but exciting. It reminds me that the best meals are the ones that make you slow down and enjoy every colorful, crispy, lemony bite.
Recipe Help & FAQs
- → What type of rice works best for this bowl?
Previously cooked white or brown rice works excellently, especially when chilled overnight. The cold rice crisps up beautifully in the skillet without becoming mushy. You can also use quinoa for extra protein and fiber.
- → Can I use frozen salmon fillets?
Yes, frozen salmon works well. Thaw it completely in the refrigerator overnight and pat it very dry before cooking. This ensures proper crisping of the skin and even cooking throughout.
- → How do I get crispy salmon skin?
Start with very dry skin, use a hot skillet with olive oil, and place salmon skin-side down. Don't move it for 4-5 minutes until the skin is golden and crispy before flipping. This technique creates perfect texture.
- → What can I substitute for feta cheese?
For dairy-free options, try plant-based feta alternatives or omit the cheese entirely. You can also substitute with cubed avocado for creaminess, or extra olives for that salty brine element.
- → How long do leftovers keep?
Store components separately in airtight containers for up to 3 days. Keep the salmon and rice refrigerated, and add fresh vegetables and herbs when serving. Reheat salmon gently to avoid drying it out.
- → Can I make the crispy rice ahead of time?
The crispy rice is best made fresh for optimal texture, but you can cook it up to a day ahead. Reheat it in a hot skillet to restore crispiness before assembling your bowls.