YOUR SOLIN GENERATED RECIPE
Chili-Lime Pan Seared Salmon with Coconut Rice
Indulge in a vibrant fusion of flavors with this Chili-Lime Pan Seared Salmon paired with creamy Coconut Rice. The salmon is perfectly seared with a zesty chili-lime marinade, delivering a refreshing tang and a hint of spice that beautifully complements the aromatic coconut-infused rice. This dish is a satisfying escape that’s as pleasing to the palate as it is nourishing.
INGREDIENTS
6 oz Salmon Fillet
1/2 cup cooked Jasmine Rice
1/4 cup Light Coconut Milk
1 tsp Extra Virgin Olive Oil
1 tbsp Lime Juice
1 tsp Chili Powder
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Begin by rinsing the salmon fillet and pat it dry with paper towels. Season both sides lightly with salt and pepper.
In a small bowl, combine 1 tablespoon of lime juice, 1 teaspoon of chili powder, and 1 minced garlic clove to create a zesty marinade.
Drizzle the marinade evenly over the salmon. Allow it to sit for about 10-15 minutes to absorb the flavors.
Meanwhile, prepare the coconut rice by gently warming the light coconut milk and mixing it with the pre-cooked jasmine rice. Stir to combine evenly. Adjust salt to taste.
Heat 1 teaspoon of extra virgin olive oil in a non-stick skillet over medium-high heat. Once hot, add the salmon fillet, skin-side down if applicable.
Sear the salmon for about 3-4 minutes on one side until a crispy crust forms, then carefully flip and cook for an additional 3-4 minutes until the salmon is cooked through yet remains moist.
Plate the seared salmon alongside a portion of the coconut rice. Optionally, garnish with a wedge of lime or a sprinkle of extra chili powder for an added kick.
Serve immediately and enjoy the harmonious balance of spices and creamy coconut-infused rice with perfectly cooked salmon.