- Crispy rice salmon bowl.
You need this in your life my friend,
and it's so easy to make,
let me show you how.
(upbeat music)
We got a beautiful center cut piece of salmon.
So we're just gonna cut one-inch pieces.
We'll make a grid.
This is what you're looking for,
right here.
Going in here.
Good pinch of kosher salt,
Aleppo pepper.
This stuff is going to add a little bit of heat,
a little bit of sweet,
it's just so good.
And then we're gonna go in with some oregano,
and a little bit of garlic powder.
Lemon zest,
not juice,
I don't wanna cook my salmon
with the lemon juice.
Okay, and a good drizzle
of some good extra virgin olive oil.
I'm using our Spanish
Hojiblanca extra virgin olive oil,
its got a little peppery finish.
Toss these beautiful salmon cubes,
to make sure every single little piece of salmon
is well-coated.
If you're gonna work fast enough,
you can leave the salmon out,
otherwise,
I'm gonna stick mine in the fridge for now.
So this is about three cups of cooked basmati rice.
The secret to crispy rice
is adding a little fat to the rice,
in this case,
we're adding Greek yogurt,
and some ghee.
So we're gonna add these two
to our rice bowl,
and we're gonna mix this party together.
The challenge is to make sure
all the rice is coated in the yogurt,
and the ghee,
and we're gonna take this party to the stove top.
Grab one of these,
a large nonstick skillet or pan.
It has to be nonstick.
Do not try to be a hero.
A little bit of extra virgin olive oil,
medium high heat,
the rice is gonna go in,
and you're gonna push down on this rice,
and as you hear it sizzling,
you know that you are doing a good thing my friend,
I'm just saying.
Kinda spread it around,
and leave it for three minutes undisturbed.
Do not touch it.
Now, we can toss it around.
(pan sizzling)
This is perfect crisp.
Oh yes.
Can leave it alone for a little bit longer.
In the meantime,
while the rice is happily crisping up,
we're going to chop up some toppings
for our salmon bowls.
And
beautiful sun-dried tomatoes,
which we just added to our shop.
You guys, I'm so excited about them.
These crispy bits.
This rice is kind of in my happy place right now,
'cause I want the majority of it
to be nice and crispy.
Drizzle of extra virgin olive oil.
Bell peppers and onions are going in here.
(pan sizzling)
Sizzle, sizzle.
Pinch of kosher salt.
I just wanted some color on 'em,
I still want them to have some crunch,
and some bite to them,
so, we're gonna move in here,
back to the plate for now.
In the same pan,
we're gonna start over high heat,
and then we're gonna turn it down,
and we're going in.
(pan sizzling)
You wanna get some crisp on the salmon,
and I'm gonna leave the salmon undisturbed
for a good four to five minutes.
All right.
Been four minutes.
(pan sizzling)
Turn it over.
(pan sizzling)
Oh, perfect.
We literally only need one minute on this side.
Remember that it's gonna continue to cook
in this hot pan,
even as you take it off.
And we're gonna go ahead,
and assemble our salmon bowls.
We've got everything here,
we've got the gorgeous salmon,
we've got our fixings,
and we've got our beautiful crispy rice.
Tahini green goddess sauce.
Look up that recipe right here on the channel,
because it is a game changer.
And of course a splash of lemon juice.
(Suzy grunting)
Crispy rice salmon bowl,
with tahini green goddess.
Grab the recipe over on TheMediterraneanDish.com.
I will see you later.
Ciao.
This is the real deal salmon bowl.