YOUR SOLIN GENERATED RECIPE
Golden Pan-Seared Salmon with Crispy Rice
Salmon fillet pan-seared until the skin is perfectly crackling, served over turmeric-stained crispy rice and wilted greens.
INGREDIENTS
7 oz salmon fillet
0.25 cup cooked jasmine rice
1 tsp avocado oil
1 cup baby spinach
0.25 tsp ground turmeric
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Pat the salmon fillet completely dry with a paper towel and season the flesh side with sea salt, black pepper, garlic powder, and half of the turmeric.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even contact; cook for 5-6 minutes until the skin is crispy.
Flip the salmon and cook for an additional 1-2 minutes until desired doneness is reached, then remove from the pan and set aside to rest.
In the same pan with the remaining oils, add the cooked jasmine rice and the rest of the turmeric, spreading it into a flat layer.
Let the rice cook undisturbed for 3-4 minutes until the bottom becomes golden and crunchy.
Toss the baby spinach into the pan with the rice and stir for 1 minute until just wilted.
Plate the crispy rice and spinach mixture, top with the salmon fillet, and finish with a fresh squeeze of lemon juice.