Description
Pan-seared salmon fillet with crispy skin served on a bed of white jasmine rice, complemented by steamed broccoli, carrot ribbons, and drizzled with a savory soy-ginger glaze.
Ingredients
Salmon fillet (6 oz, skin on)
White jasmine rice (1 cup, cooked)
Soy sauce (2 tbsp)
Fresh ginger (1 tsp, grated)
Garlic (1 clove, minced)
Sesame oil (1 tbsp)
Green onions (2 stalks, sliced)
Sesame seeds (1 tsp)
Steamed broccoli florets (1/2 cup)
Carrot ribbons (1/4 cup)
Instructions
Cook the jasmine rice according to package instructions and keep warm.
In a small bowl, mix soy sauce, grated ginger, and minced garlic to create the soy-ginger glaze.
Heat sesame oil in a non-stick pan over medium-high heat.
Place the salmon fillet skin side down in the hot pan and cook for about 6-7 minutes without moving it, until the skin is golden brown and crispy.
Flip the salmon carefully and cook for another 3-4 minutes until the flesh is cooked through and flaky.
Arrange the cooked jasmine rice in a bowl.
Place the salmon fillet skin side up on top of the rice.
Add steamed broccoli florets and carrot ribbons neatly on one side of the bowl.
Drizzle the soy-ginger glaze over the salmon.
Garnish with sliced green onions and sesame seeds before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes