Seared Salmon Rice Bowl with Pad Thai Sauce

Seared salmon rice bowl recipe with Thai pad sauce - WATCHAREE'S
½ cup WATCHAREE'S pad Thai sauce
1 ½ lb. salmon fillet
1 tbsp. oil
1 package microgreens (optional)
Fresh vegetable of your choice  
Cooked jasmine rice, brown rice, quiona or other grain of your choice.
Sesame seeds 
Rinse salmon in cold water and pat dry. Cut into 4 pieces. Preheat skillet or grill pan to medium high heat for 2-3 minutes. Coat salmon lightly with oil and place in skillet or grill pan. Cook for 4-5 minutes on each side or until browned. Cooking time varies depending on thickness of the salmon. Bring  heat up to high, add pad Thai sauce to coat salmon, turn off the heat and serve over a bowl of rice.  Add microgreens or other fresh vegetable of your choice.  Drizzle more pad Thai sauce on your rice bowl before serving and enjoy!
Servings: 4

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published