Nutritional Chart
Calories: 400 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 73 g
- 23 g
- 24 g
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 Make Pan-Fried Salmon With Vegetable Rice
- Let’s start with the rice. Heat a saucepan and add 2 cups water.
- Bring to a boil and add the rice. Boil for about 15 minutes.
- Heat a skillet, add 1 tablespoon of vegetable oil and start cooking the baby carrots and green beans.
- Season with salt.
- Add the cooked rice, chili flakes and roasted pine nuts. Leave on heat for about 1-2 minutes.
- Heat another skillet, add 1 tablespoon of vegetable oil and place the salmon skin-side down.
- Season with salt, pepper and ginger powder.
- When skin gets golden and crispy, turn the salmon upside down and let it fry for about 2 more minutes.
My family loves salmon so I’m always looking for new unique delicious ways to make it. This recipe was amazing & did not disappoint. It was packed with SO much flavour & was a huge hit. Thanks for this, it’s a keeper!
Thank you a lot, Sabrina. Salmon rules! 🙂🎈