Seared Salmon Recipe
Forbidden rice | roasted corn | snap peas | broccolini | chili-garlic ginger sauce | carrot lemon salad
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Forbidden Rice
Rinse the forbidden rice under cold water. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender. Fluff with a fork and set aside.
Roast Corn and Vegetables
Preheat the oven to 400°F (200°C). Toss corn kernels, snap peas, and broccolini with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until vegetables are tender and slightly charred.
Cook Salmon
Heat a skillet over medium-high heat and add a tablespoon of olive oil. Season salmon fillets with salt and pepper. Place the fillets in the skillet, skin side down, and cook for about 5-6 minutes until crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through.
Prepare Carrot Lemon Salad
Julienne the carrots and toss them with fresh lemon juice. Season with a pinch of salt and set aside.
Serve
On a plate, serve a portion of forbidden rice topped with seared salmon. Arrange roasted corn, snap peas, and broccolini on the side. Drizzle chili-garlic ginger sauce over the salmon and garnish with carrot lemon salad.