Roasted Salmon and Edamame Rice Bowls
Roasted salmon tops warm rice and edamame with crunchy cucumber, carrot and a simple honey-soy dressing.
17 min
Prep
70 min
Cook
4
Serves
660
Calories
Macros · per serving
45g protein
59g carbs
27g fat
Ingredients
For 4 servings
- 600 g salmon fillet
- 170 g white rice
- 300 g shelled edamame
- 300 g cucumber
- 150 g carrot
- 30 ml soy sauce
- 30 ml rice vinegar
- 20 g honey
- 10 ml vegetable oil
- 1 g salt
- 0.5 g black pepper
- 60 ml water
Instructions
- 1
Wash the vegetables. Thinly slice the cucumber and cut the carrot into thin matchsticks. Whisk the soy sauce, rice vinegar and honey together in a small bowl.
- 2
Preheat the empty air fryer to 180°C/356°F for 3 minutes. Rinse the white rice and drain well, then put it into a 1.5-litre oven-safe metal dish. Stir in the frozen shelled edamame and water, adding any extra water needed to cook the rice according to the package directions. Cover with a fitted oven-safe lid and place inside the basket with space around the dish for airflow.
- 3
Heat at 180°C/356°F for 25 minutes. Carefully remove the lid, keeping your face away from the steam, and stir thoroughly. Cover and heat for another 15 minutes. Check several places with a food thermometer: the rice and edamame must reach 74°C/165°F, the rice should be cooked, and the edamame should be tender. If necessary, continue covered in 3-minute intervals. Remove the dish to a heatproof surface and leave covered while cooking the salmon.
- 4
While the rice heats, pat the salmon dry and divide into four approximately 150 g portions, ideally about 2.5 cm thick. Rub with the oil, salt and pepper.
- 5
Increase the air fryer to 200°C/392°F and let it heat for 2 minutes. Place two salmon portions in the basket in a single layer with space between them. Air-fry for 10–12 minutes, carefully turning after 5 minutes. Check the thickest part of each portion with a food thermometer; both must reach 63°C/145°F. If necessary, continue in 1–2-minute intervals. Transfer to a plate and cover with an inverted bowl.
- 6
Cook the remaining two salmon portions at 200°C/392°F for 10–12 minutes, turning after 5 minutes and checking that each reaches 63°C/145°F. The two salmon batches take approximately 20–24 minutes in total, depending on thickness.
- 7
Divide the warm rice and edamame among four bowls. Add the cucumber, carrot and salmon, then spoon the honey-soy dressing over each bowl. Serve immediately.
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