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Crispy Salmon Microwavable Rice Bowls
Crispy Salmon Microwavable Rice Bowls

Crispy Salmon Microwavable Rice Bowls

with Sweet Chili Cucumber Slaw, Toasted Peanuts & Lime

Recipe Development Team
Recipe Development TeamUpdated on August 18, 2025

Flaky pan-seared salmon fillets are served over fragrant cilantro-lime jasmine rice. You'll top the fish and rice with a fresh, crunchy cabbage slaw with cucumber ribbons, toasted peanuts, and cilantro all tossed in a sweet and tangy chili-lime dressing. Finish the dish with a super-crispy fried salmon skin garnish for crunch and restaurant-style flair.

Tags:
High Protein
New
Allergens:
Peanuts
Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

1 unit

Mini Cucumber

1 ounce

Sweet Thai Chili Sauce

4 ounce

Coleslaw Mix

½ ounce

Peanuts

(Contains: Peanuts)

5 teaspoon

Rice Wine Vinegar

1 unit

Baby Lettuce

¼ ounce

Cilantro

1 teaspoon

Sriracha

10 ounce

Salmon

(Contains: Fish)

1 unit

Microwavable Rice

1 unit

Lime

Not included in your delivery

Salt

Pepper

Cooking Oil

Olive Oil

Nutrition Values

/ per serving
Calories760 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate69 g
Sugar17 g
Dietary Fiber5 g
Protein37 g
Cholesterol90 mg
Sodium670 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Medium Pan
Small Bowl
Zester
Peeler
Paper Towel
Large Bowl
Whisk

Instructions

Start Prep & Cook Rice
1

• Wash and dry produce. • In a small pot, combine rice, 1 ¼ cups water (2 ¼ cups for 4 servings), and a large pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. • Keep covered off heat until ready to serve.

Toast Peanuts
2

• While rice cooks, place peanuts in a medium dry, preferably nonstick, pan over medium-high heat. Cook, stirring, until golden brown and fragrant, 2-4 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan. • Once peanuts are cool enough to handle, roughly chop.

Finish Prep
3

• Zest and quarter lime. Trim and discard root end from lettuce; halve lengthwise, then thinly slice crosswise into bite-size pieces. Trim cucumber; using a peeler, shave lengthwise into ribbons (discard any ribbons that are solely cucumber skin). Roughly chop cilantro.

Cook Salmon
4

• Pat salmon* dry with paper towels; season all over with salt and pepper. TIP: Dry the salmon thoroughly to achieve crispy skin! • Heat a drizzle of oil in pan used for peanuts over medium-high heat. Add one piece of salmon to pan, skin side down, and press down with the back of a spatula for 10 seconds. Repeat with remaining salmon. Cook, undisturbed, until mostly cooked through, 5-7 minutes; flip and cook until opaque and cooked through, 1-2 minutes more. (You may need to work in batches for 4 servings.) • Turn off heat. Transfer to a plate, skin sides up. Reserve pan.

Toss Salad
5

• While salmon cooks, in a large bowl, whisk together chili sauce, vinegar, a large drizzle of olive oil, juice from one lime wedge, and as much Sriracha as you like (for 4 servings, use two large drizzles of olive oil and juice from two lime wedges). • Add coleslaw mix, lettuce, cucumber ribbons, peanuts, half the cilantro, salt, and pepper to bowl. Toss until combined.

Crisp Salmon Skin
6

• Once salmon is cool enough to handle, use a butter knife to gently separate skin from salmon (start at one end, shimmying the knife between the flesh and the skin until skin is removed). Gently scrape off any large pieces of salmon stuck to skin (some small bits are OK). • Heat pan used for salmon over medium heat; add salmon skin, cut sides down. Cook, pressing down with a spatula on any spots that still need crisping, 20-30 seconds per side. TIP: It's OK if the skin doesn't appear fully crispy yet; it'll crisp as it cools! • Transfer crispy salmon skin to a paper-towel-lined plate. Pat both sides with paper towels until completely dry.

Finish & Serve
7

• Fluff rice with a fork; stir in lime zest and remaining cilantro. Taste and season with salt if desired. • Divide rice between shallow bowls. Top with salmon (cut sides down) and as much salad as you like. Spoon any remaining dressing over rice. Garnish with crispy salmon skin and serve with remaining lime wedges.

Fish is fully cooked when internal temperature reaches 145°.

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