Salmon Pepper Rice Recipe
Topped with Green Onions, Corn, Garlic Butter
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Ingredients
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Main Ingredients
Method
Cooking the Rice
- 1
Rinse and Cook the Rice
Begin by rinsing 1 cup of white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Add 1 teaspoon of salt and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 18 minutes, or until the water is absorbed and the rice is tender.
Preparing the Salmon
- 2
Season the Salmon
While the rice is cooking, season the two pieces of salmon fillets with 1 teaspoon of black pepper and a pinch of salt. Let them sit at room temperature for about 10 minutes.
- 3
Cook the Salmon
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets, skin side down. Cook for about 4-5 minutes on each side, depending on the thickness, until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and set aside.
Making Garlic Butter
- 4
Prepare Garlic Butter
In the same skillet used for the salmon, reduce the heat to medium-low. Add 4 tablespoons of butter. Once melted, add 4 minced garlic cloves and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
Combining Ingredients
- 5
Mix Corn and Rice
To the cooked rice, add the 1 cup of corn kernels and mix well. Allow it to heat through for another 2-3 minutes on low heat.
- 6
Serve the Dish
To serve, place a generous portion of the corn rice on a plate. Top with a salmon fillet, drizzle with the garlic butter, and garnish with chopped green onions. Enjoy your Salmon Pepper Rice!