Pan-Fried Salmon With Vegetable Rice

  • Difficulty: Ultra Basic
  • 30 minutes
  • 2 servings

Salmon is one of the most nutritious fish around, and that’s why you should eat it on a regular basis. In this recipe, we recommend cooking it simple, with a touch of ginger, and serving it with veggie rice. Season rice with chili flakes for a spicy kick, and add roasted pine nuts for a bit of crunch!

Ingredients Needed for Pan-Fried Salmon With Vegetable Rice

2 cups of water
1 cup basmati rice
2 tablespoons of vegetable oil
2 ounces of baby carrot
2 ounces of green beans
salt
1 teaspoon chili flakes
1 ounce roasted pine nut
10 ounces of salmon fillet
pepper
1 teaspoon ginger

How to Cook Pan-Fried Salmon With Vegetable Rice

  1. Let’s start with the rice. Heat a saucepan and add 2 cups water.
  2. Bring to a boil and add the rice. Boil for about 15 minutes.
  3. Heat a skillet, add 1 tablespoon of vegetable oil and start cooking the baby carrots and green beans.
  4. Season with salt.
  5. Add the cooked rice, chili flakes and roasted pine nuts. Leave on heat for about 1-2 minutes.
  6. Heat another skillet, add 1 tablespoon of vegetable oil and place the salmon skin-side down.
  7. Season with salt, pepper and ginger powder.
  8. When skin gets golden and crispy, turn the salmon upside down and let it fry for about 2 more minutes.

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