Pan Seared Salmon Recipe
jasmine rice & fresh seasonal vegetables
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Ingredients
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Salmon
Jasmine Rice
Seasonal Vegetables
Method
Cooking Salmon
- 1
Prepare the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Heat the Pan
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- 3
Sear the Salmon
Carefully place the salmon fillets skin-side down in the hot skillet. Cook for about 4-5 minutes without moving them to create a nice crust.
- 4
Flip the Salmon
Once the skin is crispy, carefully flip the fillets using a spatula. Cook for an additional 2-3 minutes until the salmon is just cooked through.
- 5
Finish with Lemon
Squeeze fresh lemon juice over the salmon before serving.
Cooking Jasmine Rice
- 6
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 7
Cook the Rice
In a medium saucepan, combine the rinsed rice, 3 cups of water, and 1 tsp of salt. Bring to a boil.
- 8
Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
- 9
Fluff the Rice
Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
Cooking Seasonal Vegetables
- 10
Prepare the Vegetables
Wash and chop the bell peppers, zucchini, and carrots into bite-sized pieces.
- 11
Sauté the Vegetables
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped vegetables, salt, and black pepper.
- 12
Cook Until Tender
Sauté the vegetables for about 5-7 minutes or until they are tender-crisp. Stir in fresh herbs if using.
