Crisp-skinned salmon over fluffy lemon rice, finished with toasted pine nuts and a handful of microgreens. It looks like a restaurant plate and takes 25 minutes.
Start the rice first. By the time it has steamed, the salmon is done.
Crispy Salmon with Lemon Rice and Pine Nuts
Pan-seared salmon with crisp skin, served on lemon jasmine rice with toasted pine nuts and microgreens.
Course: Main Course, DinnerCuisine: MediterraneanDifficulty: Easy
Servings
2
servingsPrep time
5
minutesCooking time
20
minutesCalories
770
kcal
Cook Mode
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Substitutions, scaling, timing — answered from this recipe.
Ingredients
- For the lemon rice
3/4 cup 140 g jasmine rice, rinsed
1 1/2 cups 355 ml water
1 1 lemon, zested and juiced
1/4 tsp 1/4 tsp salt
2 tbsp 2 tbsp pine nuts
- For the salmon
2 2 skin-on salmon fillets (about 6 oz each)
1/2 tsp 1/2 tsp kosher salt
1/4 tsp 1/4 tsp black pepper
1 tbsp 1 tbsp olive oil
1 tbsp 1 tbsp unsalted butter
1 handful 1 handful microgreens or baby herbs
Directions
- Bring the rice, water and salt to a boil in a small saucepan. Cover, lower the heat and cook for 12 minutes. Take off the heat and leave covered for 5 minutes.
- Toast the pine nuts in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until golden. Tip them onto a plate.
- Pat the salmon very dry and season it with the salt and pepper.
- Heat the olive oil in the same skillet over medium-high heat. Lay the salmon in skin side down and cook for 5 to 6 minutes without moving it, until the skin is crisp.
- Flip the fillets, add the butter and cook for 2 to 3 minutes more, spooning the butter over the fish.
- Fluff the rice with a fork and stir in the lemon zest and half of the juice. Serve the salmon on the rice, squeeze over the remaining lemon juice and top with pine nuts and microgreens.
Equipment
Large skillet
Small saucepan with lid
Notes
- Slivered almonds work in place of pine nuts.
- The salmon is medium when the center reaches 125°F (52°C).
Nutrition Facts
- Serving Size: 1 fillet with rice
- Total number of serves: 2
- Calories: 770kcal
- Fat: 41g
- Saturated Fat: 9g
- Cholesterol: 110mg
- Sodium: 620mg
- Carbohydrates: 57g
- Net Carbs: 56g
- Fiber: 1g
- Sugar: 0g
- Protein: 41g
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