Chili Crisp Salmon Rice Bowls

Tender oven-baked salmon is flaked with chili crisp and soy sauce, then layered over warm rice with cool cucumber and creamy avocado for a fast, balanced dinner.

Prep: 15 min · Cook: 14 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillet
• 3 cups cooked white rice
• 2 tbsp chili crisp
• 1 tbsp soy sauce
• 1 english cucumber
• 1 avocado
• 1 lime
• 1 tbsp sesame seeds
• 0.25 tsp kosher salt

Cooking instructions

1. Heat the oven to 400°F. Line a baking sheet with parchment, place the salmon on it skin-side down if skin is attached, and season with the salt. (about 5 min) — 400°F
2. Bake the salmon until it flakes easily and reaches 145°F in the thickest part, about 12 to 14 minutes. Let it rest for 2 minutes. (about 14 min) — 145°F
3. While the salmon bakes, halve the cucumber lengthwise and slice it. Dice the avocado and cut the lime into wedges. (about 5 min)
4. Flake the salmon into large pieces, discard the skin if present, and gently mix it with the chili crisp and soy sauce. (about 3 min)
5. Divide the cooked rice among four bowls. Top with the salmon, cucumber, and avocado. Sprinkle with sesame seeds and serve with lime wedges. (about 2 min)