Pan-roasted Salmon Recipe
Bourbon glazed, saffron jasmine rice, cocktail or tartar sauce
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Ingredients
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Pan-Roasted Salmon
Saffron Jasmine Rice
Sauce
Method
Pan-Roasted Salmon
- 1
Prepare the Glaze
In a saucepan over medium heat, combine bourbon, brown sugar, soy sauce, and lemon juice. Stir and let simmer for about 5 minutes until the mixture thickens slightly.
- 2
Season the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 3
Pan-Roast the Salmon
Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip the salmon and pour the bourbon glaze over the fillets. Cook for an additional 4-5 minutes or until the salmon is cooked through.
Saffron Jasmine Rice
- 4
Prepare the Rice
In a medium saucepan, combine jasmine rice, water, saffron threads, and salt. Bring to a boil over high heat.
- 5
Cook the Rice
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
- 6
Fluff the Rice
Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
Serving
- 7
Plate the Dish
Serve the pan-roasted salmon over a bed of saffron jasmine rice. Provide cocktail sauce or tartar sauce on the side for dipping.