Pan Seared Salmon Recipe

Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch (about 30–60 seconds). Drain well.

Combine rinsed rice, 1.25 cups water, 1/2 tablespoon butter and 1/4 teaspoon salt in a small saucepan. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 12–14 minutes until water is absorbed and rice is tender. Do not lift the lid while cooking.

Remove from heat and let rice rest, covered, for 5 minutes. Fluff with a fork before serving.

While the rice cooks, prepare the vegetables: trim and cut into bite-sized pieces so they cook quickly and are kid-friendly (e.g., carrot coins about 1/4 inch thick).

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add firmer vegetables first (carrots, broccoli stems) and sauté for 2–3 minutes, stirring occasionally.

Add quicker-cooking vegetables (broccoli florets, snap peas) and continue to sauté for another 3–4 minutes until vegetables are tender-crisp. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a bowl and keep warm.

Pat the salmon fillets dry with paper towels. Lightly season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Heat a large nonstick or stainless steel skillet over medium-high heat until hot (about 1–2 minutes). Add 2 tablespoons olive oil and swirl to coat.

Place the salmon fillets in the skillet, skin-side down. Press gently with a spatula for 10–15 seconds to prevent curling. Cook undisturbed for 4–5 minutes, until the skin is crisp and releases easily from the pan.

Flip the fillets carefully and add 1 tablespoon butter to the pan. Spoon melted butter over the tops of the salmon as it cooks for another 2–4 minutes, depending on thickness, until the salmon reaches an internal temperature of 125–130°F (52–54°C) for slightly pink, moist center (or 145°F/63°C for well done).

Remove salmon to a plate and squeeze 1 tablespoon lemon juice over the fillets. Let rest 1–2 minutes.

Taste the cooked vegetables and rice; if serving to kids who prefer mild, mix 1 teaspoon low-sodium soy sauce with 1/2 teaspoon honey and stir into a small portion of rice or vegetables as a mild glaze (optional).

Divide the jasmine rice between two kid-size plates, portion the seasonal vegetables beside the rice, and place one salmon fillet on each plate (skin-side down).

Garnish with lemon wedges. Offer soy-honey glaze on the side for dipping if desired.