Crispy-Crowned Guacamole Fish Fillets
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Salmon Rice Bowls with Crisp Roasted Broccoli
Details
- Servings: 4
- Dish: main course
Cuisine
- nordic
Ingredients
- 2 cups (360 grams) sushi rice
- 3 tablespoons unseasoned rice vinegar
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 2 large broccoli crowns (400 grams), cut into florets
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- Four 6-ounce (168-gram) skinless salmon fillets, halved crosswise, at room temperature
- Japanese mayonnaise, for topping
- Chile crisp, for topping
- Sliced scallions, for topping
- Flaky salt
Instructions
Salmon Rice Bowls with Crisp Roasted Broccoli serves 4 original recipe by Food Network.
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