Recipe – Pan Fry Salmon on Rice with Veggies
Pan Fry Salmon on Rice with Veggies
Preparation time: 10 minutes
Cook time: 25 minutes
1 large salmon fillet
1 English cucumber
1 large tomato
3 portions of rice
salt & pepper to taste
2 tsp olive oil
3 tsp butter
3-6 portions of any fruit on the side (optional)
Prepare all veggies – peel and cut carrots, wash and cut cucumber and tomatoes, cut lemon, and core/cut the avocado.
Cook your rice, either by boiling it on the stove with a lid, or using a rice cooker. Preheat the oven to 375. Add carrots to the top of the rice so that the rice water steams the carrots at the same time.
Prepare your salmon by covering it in olive oil and cutting it into 3 portions, and season both sides with salt and pepper generously. Heat up a skillet pan to medium heat, add a bit more olive oil to the pan and cook the salmon skin side down for about 5 minutes to get a nice crisp on the salmon skin. Keep basting the top with butter and use the juices on the pan as well to baste the top.
Transfer the pan into the oven to finish cooking, anywhere between 8-15 minutes depending on how well you like your salmon cooked. Keep basting the top with butter every few minutes.
Plate everything, the steamed carrots from the top of rice, add the rice, plate tomatoes and cucumber, avocado, and lemon. You can serve it also with fruit on the side. Season plate, all veggies with some salt and pepper.
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