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Crispy salmon meets a medley of fresh ingredients for a Green Goddess-infused seafood dish that packs a burst of flavor in every bite.
salmon, cut into 1-inch cubes, skin on or off depending on preference
1 ¼ lb
olive oil, plus more for pan
2 tbsp.
2 tsp.
black pepper, to taste
cooked white rice (can sub brown, if desired)
3–4 cups
large avocado, pitted and sliced thin
1
small English cucumber, sliced thin
1
¼ cup
For safe meat preparation, reference the USDA website.
In a medium bowl, toss together the salmon bites, 2 tablespoons olive oil and ranch seasoning mix until coated. Season to taste with pepper.
Place a large non-stick pan over medium-high heat and add enough oil to coat the bottom of the pan. When the oil is very hot but not smoking, add the salmon in one even layer, skin side down if you’ve left it on. Do not overcrowd the salmon, or it will not get crisp — you may need to do this in batches depending on the size of your pan.
Cook the salmon, without disturbing it, for 2–3 minutes, or until the skin is golden-brown. Carefully flip the salmon to another side. Continue cooking and flipping the salmon every few minutes until it is cooked through to your liking, about 4 to 5 minutes more.
To assemble the bowls, divide rice between four bowls, using about ¾–1 cup for each. Divide the salmon bites and place on top of the rice in one section, as well as ¼ of the sliced avocado. Toss the cucumbers in the Green Goddess ranch and arrange on top of the rice. Drizzle with extra dressing as desired and serve warm.
