Pan Seared Salmon Recipe
with roasted red pepper basmati, cucumber salad
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Ingredients
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For the Pan Seared Salmon
For the Roasted Red Pepper Basmati
For the Cucumber Salad
Method
For the Pan Seared Salmon
- 1
Prepare the Salmon
Season the salmon fillets with salt, black pepper, and lemon juice on both sides. Let them sit for about 10 minutes.
- 2
- 3
Sear the Salmon
Place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until cooked through.
For the Roasted Red Pepper Basmati
- 4
Roast the Red Pepper
Preheat the oven to 400°F (200°C). Cut the red bell pepper in half, remove the seeds, and place it on a baking sheet. Drizzle with olive oil and roast for about 25 minutes until charred.
- 5
Cook the Basmati Rice
In a saucepan, bring vegetable broth to a boil. Add basmati rice, minced garlic, and salt. Reduce heat, cover, and simmer for 15 minutes until rice is fluffy and liquid is absorbed.
- 6
Combine and Serve
Once the red pepper is roasted, chop it into small pieces and stir it into the cooked rice. Fluff with a fork and adjust seasoning if needed.
For the Cucumber Salad
- 7
Prepare the Vegetables
Thinly slice the cucumber and red onion. Place them in a mixing bowl.
- 8
Make the Dressing
In a small bowl, whisk together olive oil, white wine vinegar, salt, black pepper, and chopped fresh dill.
- 9