Name: Salmon with brown rice and cucumber
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 1 serving
Ingredients: 6 oz skin-on salmon fillet, 1-inch-thick; 1/4 cup long-grain brown rice; 1/2 cup water; 4 oz cucumber, thinly sliced; 1 tbsp rice vinegar; 1/2 tsp sesame oil; 1/2 tsp avocado oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp sesame seeds

Nutrition

Per serving

570 calories

Protein: 39g; 27% of calories
Carbs: 40g; 28% of calories
Fat: 29g; 45% of calories

Instructions

Prep 10 min · Cook 45 min

In a small saucepan, combine the brown rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 40 minutes. Once the water is absorbed, remove from heat and let rest, covered, for 5 minutes.
While the rice simmers, whisk the rice vinegar and sesame oil in a small bowl with a tiny pinch of salt. Set aside. Do not add the cucumbers yet to keep them crisp.
With about 10 minutes left on the rice, season the salmon with the remaining salt and black pepper. Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon skin-side down, pressing gently with a spatula for 30 seconds. Sear until the skin is very crisp, about 5 minutes. Flip and cook for 2 to 3 minutes more. Done when flakes easily, 145°F.
Toss the sliced cucumbers and sesame seeds into the dressing. Fluff the rice with a fork and spoon it into a bowl. Top with the seared salmon and the cucumber salad.

Nutrition

Ingredients

Instructions

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