Minutes Prep time: 15
Minutes Total time: 15
Servings: 2
Difficulty: easy
1 bag (10 oz each) Birds Eye® Steamfresh Long Grain White Rice
1 tablespoon vegetable oil
2 salmon fillets
kosher salt and pepper
1 small avocado, pitted, peeled, sliced
1/4 cup sliced English cucumber
black sesame seeds and roasted seaweed, optional
P.F. Chang’s® Home Menu Dynamite Hot Sauce
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 85 mg | 8% |
| Carbohydrate | 55 g | 18% |
| Cholesterol | 61 mg | 20% |
| Total Fat | 39 g | 60% |
| Iron | 1 mg | 8% |
| Calories | 672 kcal | 34% |
| Sodium | 395 mg | 16% |
| Protein | 26 g | 52% |
| Saturated Fat | 6 g | 32% |
| Sugars | 5 g | 0 |
| Vitamin C | 15 mg | 25% |
Microwave rice according to package directions.
Heat oil in large nonstick skillet over medium heat. Season salmon with salt and pepper. Add salmon to skillet and cook until golden brown, firm and flakes easily with a fork (145°F), 4 to 5 minutes per side.
Divide rice into serving bowls. Top with salmon, avocado, cucumber, sesame seeds and seaweed, if using. Drizzle salmon rice bowls with hot sauce and serve.
Quick Salmon Rice Bowls
