Firehouse Eats: LAFD Fire Station 2’s Grilled Salmon Rice Bowls

At the fire station, the kitchen is often the heart of the house. It’s where crews catch up after calls, swap stories from the shift, and take a moment to recharge.

Walk into a station around dinnertime, and you’ll usually find firefighters cooking something up for the crew -  from smoking meat outside, to trying a new from-scratch recipe.

When a call comes in, firefighters drop everything to suit up and respond as quickly as possible. Often, that means cooking up easy meals that can sustain frequent interruption.

Fire Station 2 put together these grilled salmon rice bowls packed with fresh toppings and bold flavor, making them the perfect quick and healthy dinner in between calls or after a long shift.

Ingredients for the salmon

• 2 lbs salmon fillets

• 2 tbsp olive oil

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tsp garlic powder

• 1 tsp paprika

• Salt and pepper, to taste

• Juice of 1 lime

For the bowls

• 4 cups cooked jasmine rice

• 2 avocados, sliced

• 1 cucumber, diced

• 4 green onions, sliced

• 1 cup shredded carrots

• 1 cup edamame

• Sesame seeds

• Lime wedges

Optional spicy mayo

• ½ cup mayonnaise

• 1–2 tbsp sriracha

• 1 tsp lime juice

Directions

1. In a small bowl, mix olive oil, soy sauce, honey, garlic powder, paprika, lime juice, salt, and pepper. Brush the mixture over the salmon fillets and let them marinate for 15–20 minutes.

2. Heat grill to medium-high heat. Grill salmon for about 4–5 minutes per side, or until cooked through and slightly charred. Remove and let rest for a few minutes before flaking into large pieces.

3. Divide cooked rice into bowls. Top with grilled salmon, avocado, cucumber, carrots, edamame, and green onions.

4. Drizzle with spicy mayo if desired, then garnish with sesame seeds and a squeeze of fresh lime.