Salmon Recipe
Seared salmon with saffron rice and pisto
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Ingredients
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For the Seared Salmon
For the Saffron Rice
For the Pisto
Method
To Prepare the Seared Salmon
- 1
Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Place the salmon fillets in the skillet skin-side down. Sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes, until the salmon is cooked through.
- 4
To Prepare the Saffron Rice
- 5
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear.
- 6
Soak the Saffron
In a small bowl, soak the saffron threads in a few tablespoons of warm water for about 10 minutes.
- 7
Cook the Rice
In a medium saucepan, combine the rinsed rice, water, saffron with soaking water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
- 8
Fluff the Rice
Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving.
To Prepare the Pisto
- 9
Chop the Vegetables
Dice the red bell pepper, zucchini, eggplant, and tomatoes. Mince the garlic cloves.
- 10
Cook the Vegetables
In a large skillet, heat olive oil over medium heat. Add the red bell pepper and garlic, and sauté for 2-3 minutes until fragrant.
- 11
Add Remaining Vegetables
Add the zucchini and eggplant to the skillet. Sauté for another 5-7 minutes until they begin to soften.
- 12
Finish with Tomatoes
Stir in the diced tomatoes, season with salt and black pepper to taste, and cook for an additional 5-10 minutes until all vegetables are tender.
