Pan Seared Salmon Recipe

Rinse the short-grain rice under cold water until the water runs clear to remove excess starch. Drain in a fine-mesh sieve for 5 minutes.

Combine the rinsed rice and 1.1 cups water in a small saucepan. Let sit 10–15 minutes (optional) to hydrate for more even cooking.

Bring to a gentle boil over medium-high heat, then reduce to the lowest simmer and cover with a tight-fitting lid. Cook undisturbed for 12–14 minutes until water is absorbed.

Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and gently fold in rice vinegar and 1/4 tsp salt. Keep warm until serving.

Trim broccolini and peel/trim carrot. If pieces are large, halve stalks lengthwise so they cook evenly.

Heat a large skillet or sauté pan over medium-high heat. Add 1 tsp sesame or olive oil, then add broccolini and carrot batons. Season with 1/4 tsp salt and 1/4 tsp pepper.

Sauté, tossing occasionally, for 4–6 minutes until vegetables are bright, tender-crisp and lightly charred. Remove from pan and keep warm.

Mince shallot and garlic. Chop cooked lobster meat into bite-size pieces if not already.

In a medium saucepan over medium heat, melt 2 tbsp butter. Add minced shallot and cook 2–3 minutes until softened and translucent (do not brown). Add garlic and cook 30 seconds until fragrant.

Add 1 tbsp dry white wine to deglaze the pan, scraping any fond, and simmer 1–2 minutes until slightly reduced.

Pour in 120 ml fish or chicken stock and bring to a gentle simmer. Stir in 1 tsp tomato paste and simmer 2–3 minutes to concentrate flavor.

Lower heat and add 120 ml heavy cream. Stir and simmer gently for 3–4 minutes until slightly thickened.

Stir in chopped lobster meat and warm through 1–2 minutes (do not boil aggressively to avoid toughening lobster). Add 1 tsp lemon juice, 1 tsp salt, 1/2 tsp black pepper and chopped chives. Taste and adjust seasoning.

Keep sauce warm on the lowest heat setting while you cook the salmon; if it thickens too much, add a splash (1–2 tbsp) of stock or cream to loosen.

Pat salmon fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature 8–10 minutes before cooking.

Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot. Add 2 tbsp olive oil and swirl to coat.

Place salmon fillets skin-side down carefully into the hot pan. Press gently with a spatula for 10 seconds to ensure even contact so the skin crisps.

Sear skin-side down for 4–6 minutes without moving, until skin is deep golden brown and edges of the fillet are cooked about two-thirds of the way up.

Flip the fillets, add 1 tbsp butter to the pan and baste the tops for 30–60 seconds while cooking to desired doneness (medium: 125–130°F / 51–54°C). Total cook time will be about 5–7 minutes depending on thickness.

Remove salmon to a plate and rest 2 minutes. Spoon any pan juices over fish.

Spoon a generous ladle (about 3–4 tbs) of warm lobster cream sauce onto each serving plate, spreading slightly to form a nest for the salmon.

Place a portion of sticky rice alongside or slightly under the sauce, then arrange sautéed vegetables beside the rice.

Set the rested salmon fillet on top of or just beside the lobster sauce so the sauce pools around it.

Garnish with chopped parsley or microgreens and a lemon wedge. Serve immediately so salmon remains crisp and sauce warm.