Salmon and Beef Rice Bowl

This Asian-inspired rice bowl combines tender pan-seared salmon and savory stir-fried beef with vibrant vegetables and a bright calamansi squeeze. It is a protein-packed meal perfect for busy weeknights, offering a delicious way to use leftover proteins.

Ingredients

• 2 salmon fillets (6 ounces each), skin removed or skin-on
• 8 ounces ground beef (80/20 blend)
• 2 cups cooked jasmine or short-grain rice
• 1 cup shelled edamame (fresh or frozen)
• 8 asparagus spears, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 bell pepper (red or yellow), sliced thin
• 1 small red onion, sliced
• 2 cups mixed leafy greens (spinach, arugula, or butter lettuce)
• 2 tablespoons sesame seeds (white or mixed)
• 3 tablespoons cooking oil, divided
• Salt and black pepper to taste
• 2-3 calamansi or 1 lime, cut into wedges
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or brown sugar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Whisk together all sauce ingredients in a small bowl and set aside.
2. Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper. Let sit at room temperature for 5 minutes.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Place salmon skin-side down (if using skin-on) and cook for 4 minutes without moving. Flip and cook for another 3-4 minutes until desired doneness. Transfer to a plate and tent with foil.
4. In the same skillet, add another tablespoon of oil. Add ground beef, breaking it up with a wooden spoon. Cook for 4-5 minutes until browned, letting it sit undisturbed initially to develop caramelized edges. Season with salt and pepper, then transfer to a bowl.
5. Add remaining oil to the pan. Stir-fry red onion and asparagus for 2 minutes. Add bell pepper and edamame, cooking for another 2-3 minutes until tender-crisp. Add cherry tomatoes in the last minute to warm through.
6. Pour half of the prepared sauce over the vegetables and toss to coat.
7. Divide warm rice between bowls. Flake salmon into large chunks and arrange on one side. Add a scoop of seasoned ground beef next to it.
8. Pile stir-fried vegetables around the proteins and tuck in fresh leafy greens.
9. Drizzle the remaining sauce over everything, sprinkle with sesame seeds, and place calamansi wedges on the side. Squeeze citrus juice over the dish before serving.

Notes

Prep time is 15 minutes and cooking time is 20 minutes (total 35 minutes). For a keto version, substitute cauliflower rice for white rice and omit honey. Calamansi can be replaced with lime or yuzu juice. Store components separately in the refrigerator for up to 3 days; reheat proteins and vegetables in a skillet with a splash of water to maintain texture. Avoid overcooking salmon and overcrowding the pan when stir-frying vegetables.