This must-try salmon rice bowl starts with crispy rice, quick pan-seared salmon, and a delicious topping of fresh herbs, vegetables, and feta cheese! Top it with my tahini green goddess sauce from earlier (find that video if you haven't seen it!)
FULL RECIPE 👉 [ Ссылка ]
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👉 ALEPPO PEPPER: [ Ссылка ]
👉 MEDITERRANEAN SPICES: [ Ссылка ]
👉 EXTRA VIRGIN OLIVE OIL: [ Ссылка ]
👉 SAUTE PAN: [ Ссылка ]

INGREDIENTS:
For the salmon
🔹1 pound salmon fillet, cut into 1-inch cubes
🔹 2 teaspoons dried oregano
🔹 1 teaspoon garlic powder
🔹 1 teaspoon Aleppo pepper or red pepper flakes
🔹 Zest and juice of 1 lemon
🔹 Extra virgin olive oil
🔹 Kosher salt
For the crispy rice
🔹 3 cups cooked basmati rice
🔹 3 to 4 tablespoons Greek yogurt
🔹 1 tablespoon Ghee
🔹 Extra virgin olive oil
🔹 Kosher salt
For the toppings
🔹 3 baby bell peppers, cut into rings
🔹 3 green onions, trimmed, whites and greens chopped
🔹 1 cup chopped fresh cilantro or parsley
🔹 ¼ cup chopped sun-dried tomatoes
🔹 Feta cheese, crumbled

⏱️TIMESTAMPS⏱️
0:00​​ Intro
0:09 Prepping the salmon
1:08 Secret to crispy rice
1:31​ What pan do I use?
1:40 Crisping the rice
2:14​ Preparing the toppings
2:41​ Cooking the veggies
3:02​ Cooking the salmon
3:30​ Tip for how long to cook salmon
3:36 Assembling the salmon bowl
3:58 Taste Test

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