Pan Seared Salmon Recipe
jasmine rice & fresh seasonal vegetables
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Ingredients
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For the Salmon
For the Jasmine Rice
For the Seasonal Vegetables
Method
Preparing the Salmon
- 1
Season the Salmon
Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for about 4-5 minutes until the skin is crispy.
- 4
Flip and Finish
Carefully flip the salmon fillets and cook for another 3-4 minutes until the salmon is cooked through. Squeeze fresh lemon juice over the fillets before serving.
Preparing the Jasmine Rice
- 5
Rinse the Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
- 6
Cook the Rice
In a medium saucepan, combine the rinsed rice, 1.5 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat.
- 7
Simmer
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the water is absorbed.
- 8
Fluff the Rice
Remove from heat and let it sit covered for 5 minutes. Then fluff the rice with a fork before serving.
Preparing the Seasonal Vegetables
- 9
Chop the Vegetables
Slice the zucchini, bell pepper, and carrot into bite-sized pieces.
- 10
Heat the Oil
In a separate skillet, heat 1 tablespoon of olive oil over medium heat.
- 11
Sauté the Vegetables
Add the chopped vegetables to the skillet, season with salt and black pepper, and sauté for about 5-7 minutes until tender but still crisp.
