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SaltyPescatarianNo gluten option
11 minutes
4 peopleAbout this dish
Salmon cooked skin-side down until the skin is crisp and the inside stays translucent, served with rice. The recipe has only three ingredients, so the quality of the salmon matters. Leave it skin side down for most of the cooking, and use fish sold for a lightly cooked center.
Ingredients
Fresh salmon4
Rice360 g
Olive oil4 tsp
Preparation
1.
Cook the rice according to the package instructions.
2.
Place the salmon skin-side down in a pan over low heat and cook for 7 to 10 minutes depending on thickness, without flipping it. The salmon is cooked once the pale pink color reaches the middle of the fillet's thickness. Season with salt and pepper at the end of cooking.
3.
Place the salmon on the rice, add a drizzle of olive oil, it's ready!
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