Did you know…
A 7 million year old salmon fossil measured nearly 3 meters long. That’s a whopping 9.8 ft! The saber-tooth salmon fossil discovered in North America is easily a giant compared to the sockeye variety we find at the grocery stores today.
Researchers from the University of Alaska Fairbanks believe we’ve been eating salmon for nearly 12,000 years. Scientists discovered the salmon in hearths, somewhat similar to the fireplaces we have in our homes today. Many of us probably think that discovery isn’t a big shock. However, it was previously thought that the Alaskan diet during that time primarily consisted of mammoths, bison and elk.
This teriyaki glazed salmon paired with citrus rice and tropical bell pepper salsa will surely be a far departure from the ice-age recipes enjoyed long ago.
Both the largest and smallest species of salmon have exactly the same number of scales.
Of the 2,000 – 10,000 eggs laid by each female salmon, less than 1% make it to the next generation.
First, you’ll need to slice the salmon into 3-4 oz. filets. Next, it’s time to marinate. Combine the seasonings with teriyaki sauce and mix well. Pour over your filets and mix to coat each piece before setting aside.
While that’s marinating, let’s start dicing the bell peppers, onion and pineapples. Mix together and add a little salt and pepper to taste.
Finally, throw your jasmine rice in a pot (or Instapot or rice cooker) and prepare according to your package’s instructions. Once cooked, squeeze some juice from one lime and add a dash of salt for flavor. Mix together and set aside.
Now it’s time to cook your salmon. I used my Ninja Airfryer to keep things quick and easy to clean. Preheat your airfryer to 400 degrees. Once ready, place a few filets in the basket. Be careful not to overcrowd the basket – it took me two rounds to cook all of mine. Let the salmon cook for 10-15 minutes – depending on your preferred doneness for salmon.
Once cooked thoroughly, it’s time to assemble your bowl. I’ve become really fond of adding an avocado-feta mixture to my bowl for some added healthy fat. I also enjoy drizzling some homemade chipotle mayo over my bowl, but the store bought kind works just fine.
Salmon do not eat any food while swimming upstream to spawn and, as a result, the large majority tend to die from exhaustion.
Salmon Rice Bowl with Tropical Pepper Salsa
Equipment
- 1 Air Fryer
Ingredients
- 3 lbs salmon
Bell Pepper Salsa
- 2 bell peppers diced
- 1/4 yellow onion large
- 1 cup pineapple diced
Citrus Rice
- 2 cups jasmine rice dry
- 1 lime medium
- 1/2 tsp salt
Salmon Seasoning
- 1/4 cup teriyaki sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 cloves garlic
- 1/2 lemon juiced
Instructions
- Prep Salmon. Slice salmon into 3-4 oz. filets.
- Marinate Salmon. Combine the salmon seasonings and teriyaki sauce. Mix well to ensure salmon is evenly coated and set aside.
- Prep Salsa. Chop the bell peppers, onions and pineapples. Mix in a medium bowl and add some salt and pepper to taste.
- Cook Rice. Put your rice in a pot (or preferred rice-cooking device) and let cook according to the package's directions. Once cooked add the juice from one lime and a dash of salt for flavor. Mix and set aside.
- Cook Salmon. Preheat air fryer to 400 degrees. Once warmed, place the marinated filets in the basket and let cook for 10-15 minutes (depending on your preferred level of doneness).
- Assemble Bowl. Add citrus rice, salmon, and bell pepper salsa to a bowl. Feel free to include a chipotle mayo and avocados for extra flavor and enjoy!
Notes
- While I used an air fryer for this recipe, cooking in a skillet works just as well. Be sure to warm the skillet on medium heat and flip the salmon halfway through.
- To store, place the salmon in an airtight container and refrigerate for no more than 1-2 days after cooking. The bell pepper salsa will last for about 3-4 days in airtight container in the fridge.
- Feel free to get creative with the marinades for the salmon. I love a lemon and herb marinade, as well as a honey garlic marinade.
