Ingredients
Units
Scale
Rice
- 1 and 1/4 cup water
- 1/2 cup rice
- 1/2 tsp. unsalted butter
- 1/8 tsp. salt
Salmon
- 6 oz. salmon
- 1 Tbsp. vegetable oil
- 1/8 tsp. salt
Burrito Bowls
- 1 cup diced English cucumber
- 4 Tbsp. chopped red onion
- 4 Tbsp. chopped fresh dill
- 2 Tbsp. capers
- 2 lemon wedges
- 1 hard-boiled egg, cut in half
Instructions
- In a medium sauce pan, combine water, rice, butter, and salt. Bring rice to a boil, lower the heat, and cover.
- Cook for 20 minutes, stirring often.
- Season salmon with salt and set aside for 5 minutes to bring closer to room temperature.
- Heat oil in a small frying pan, then put the salmon in the pan skin-side up.
- Fry for 3-5 minutes on each side on medium heat until crispy.
- To serve, place rice in the bottom of the bowl. Then top with salmon, cucumber, red onion, dill, capers, lemon wedges, and half a hard-boiled egg.
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