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Crispy Salmon and Rice Dinner

A quick and satisfying salmon and rice dish that is perfect for busy weeknights, featuring crispy salmon and flavorful rice infused with garlic and lemon.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 4 fillets salmon fillets Skin-on or skinless; fresh or frozen, thawed.
  • 2 cups Jasmine or basmati rice Cook according to package instructions.
  • 2 tablespoons olive oil Use butter for a richer finish, or half and half.
  • 2 cloves garlic Minced for sauce, or garlic powder in a pinch.
  • 1 medium lemon Zest and juice; lime can be substituted.
  • 2 tablespoons soy sauce or tamari Coconut aminos for a sweeter, gluten-free option.
Optional Add-Ins
  • 1 cup peas or baby spinach Frozen or fresh; add at the end.
  • 1 tablespoon honey or maple syrup For sweetness.
  • 1 teaspoon red pepper flakes For heat.
  • 1 tablespoon Dijon mustard For a savory kick.
  • 2 tablespoons chopped green onions or chives For garnish.

Method
 

Preparation
  1. If using dry rice, rinse until water runs clear and cook according to package instructions. Fluff and keep warm.
  2. Pat the salmon fillets dry, season with salt, pepper, and a pinch of garlic powder. Zest the lemon and set aside.
Cooking
  1. Heat olive oil in a large skillet over medium heat. When shimmering, add the salmon skin-side down.
  2. Sear the salmon until the skin is crisp and the flesh is mostly opaque, about 4 to 5 minutes. Flip and cook for an additional 2 to 3 minutes. Remove from the pan and tent with foil to keep warm.
  3. Lower the heat and add butter or olive oil if the pan looks dry. Sauté minced garlic for 30 seconds until fragrant. Stir in soy sauce and a squeeze of lemon juice.
  4. Add the cooked rice to the skillet, tossing to coat in the sauce. Adjust seasoning with salt and pepper, and fold in peas or spinach if using.
  5. Serve the salmon over the rice, garnishing with lemon zest and chopped green onions. Finish with a squeeze of lemon juice.

Notes

For a variation, swap lemon with lime, and experiment with various herbs or sauces. Let the salmon rest after cooking for juicy results.