Pan-Fried Salmon With Flavored Rice







A recipe allowed in a / / diet.

One of the classic food combos is the immortal fish + rice. But this pan-fried salmon with flavored rice transcends the classic form and takes you beyond! For that, you can thank the full of flavor agents like mint, orange, and turmeric.

Nutritional Chart

Calories: 676 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 54 g
  • 46 g
  • 30 g

Ingredients Needed for Pan-Fried Salmon With Flavored Rice

½ cup rice
½ red bell pepper
½ yellow bell pepper
14 ounces of salmon fillet
½ lime
½ orange
5 mint leaves
3 tablespoons of vegetable oil
½ teaspoon brown sugar
½ teaspoon soy sauce
1 tablespoon turmeric
3 tablespoons of pomegranate seed
1 seaweed
radish sprouts

How to Make Pan-Fried Salmon With Flavored Rice

  1. Fill a large pot with about 4 cups/1000 ml of water and bring it to a boil. Add salt.
  2. Add the rice and boil it until it’s cooked through.
  3. Dice the bell pepper.
  4. Place the salmon fillets on your countertop with the skin side up and score their skin.
  5. Squeeze some lime juice on both sides of the salmon fillets. After that, sprinkle some salt on both sides, too.
  6. Squeeze orange juice on the fish fillets.
  7. Heat 1 tablespoon of vegetable oil in a skillet and place the fillets in it, skin side up.
  8. Throw the fresh mint into the skillet.
  9. Cook 6 to 7 minutes on the first side, if you’re dealing with a thin fillet. Flip the fillets and cook them for 1-2 minutes more. Set them aside.
  10. Heat about 2 tablespoons of vegetable oil in your wok and add the diced bell pepper. Stir and cook until it softens.
  11. Squeeze some more lime juice.
  12. Add the cooked rice, grate some orange zest on top, then toss.
  13. Add the brown sugar, pepper, salt, soy sauce, and turmeric.
  14. Add 1 tablespoon of pomegranate seeds and the seaweed, stir and cook for 3-4 minutes more.
  15. Serve the salmon with the rice.
  16. Garnish with radish sprouts and pomegranate seeds.

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