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Crispy Salmon Rice Plate

A delicious fusion of perfectly seared salmon, aromatic rice, and vibrant vegetables that is easy to prepare and budget-friendly.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion, Western
Calories: 600
Ingredients Method Notes

Ingredients
  

For the salmon
  • 2 fillets salmon fillets
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lime juice
For the rice
  • 2 cups long-grain rice
  • 2 tbsp tomato paste
  • 3 cups chicken stock
For the salad
  • 1 cucumber sliced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion sliced
  • 1 cup lettuce, chopped
  • 1 tbsp lemon juice
  • 1 pinch salt
  • 2 pieces lime wedges

Method
 

Preparation
  1. Rub the salmon fillets with olive oil and season with paprika, garlic powder, onion powder, cumin, black pepper, and salt. Set aside.
  2. In a pan, heat a tablespoon of olive oil over medium heat, and stir in the tomato paste, paprika, and garlic powder until fragrant.
  3. Add the rice and chicken stock, simmering until the rice is fluffy, about 15-20 minutes.
Cooking
  1. Heat a skillet over medium-high heat, placing the salmon skin-side down. Cook for about 4-5 minutes until the skin is crispy.
  2. Toss together the cucumber, cherry tomatoes, red onion, and lettuce with olive oil, lemon juice, and a pinch of salt.
Serving
  1. Serve the crispy salmon over the seasoned rice with the salad on the side and lime wedges for an extra zing.

Notes

For a spicier version, add red pepper flakes to the salmon. To make it lighter, consider using quinoa instead of rice. Store leftovers in the fridge for up to 3 days.