Description
Pan-seared salmon fillet with crispy skin served over fluffy white jasmine rice, steamed broccoli, and carrot ribbons, topped with a soy-ginger glaze, green onions, and sesame seeds.
Ingredients
Salmon fillet (skin-on, 6 oz)
White jasmine rice (1 cup, cooked)
Soy sauce (2 tbsp)
Fresh ginger (1 tsp, grated)
Garlic (1 clove, minced)
Sesame oil (1 tbsp)
Green onions (2 stalks, sliced)
Sesame seeds (1 tsp)
Steamed broccoli florets (1/2 cup)
Carrot ribbons (1/4 cup)
Instructions
Cook jasmine rice according to package instructions and keep warm.
In a small bowl, mix soy sauce, grated ginger, and minced garlic to make the soy-ginger glaze.
Heat sesame oil in a pan over medium-high heat.
Place the salmon fillet skin-side down in the hot pan. Cook undisturbed for 6-7 minutes until skin is golden and crispy.
Flip the salmon and cook for an additional 3-4 minutes until the flesh is cooked through.
Remove salmon and drizzle soy-ginger glaze over the fillet while still warm.
Arrange cooked rice in a bowl, place salmon fillet on top.
Add steamed broccoli florets and carrot ribbons neatly on one side.
Garnish with sliced green onions and sprinkle sesame seeds over the dish.
Serve immediately, enjoying the contrast of textures and flavors.
- Prep Time: 10 mins
- Cook Time: 15 mins