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Pan-Fried Salmon with Flavored Rice

Category Main Course
Servings 2 servings
Calories 676 calories
Skill Required Medium
Duration 40 minutes

One of the classic food combos is the immortal fish + rice. But this pan-fried salmon with flavored rice transcends the classic form and takes you beyond! For that, you can thank the full of flavor agents like mint, orange, and turmeric.

  • 1/2 cup (110 grams) rice
  • Coarse salt
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 14 ounces (400 grams) salmon fillet (2 fillets)
  • 1/2 lime
  • 1/2 orange
  • 5-6 fresh mint leaves
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon brown sugar
  • Pepper
  • 1/2 teaspoon soy sauce
  • 1 tablespoon turmeric
  • 3 tablespoons pomegranate seeds
  • 1 handful seaweed
  • Radish sprouts
  • Fill a large pot with about 4 cups/1000 ml of water and bring it to a boil. Add salt.
  • Add the rice and boil it until it’s cooked through.
  • Dice the bell pepper.
  • Place the salmon fillets on your countertop with the skin side up and score their skin.
  • Squeeze some lime juice on both sides of the salmon fillets. After that, sprinkle some salt on both sides, too.
  • Squeeze orange juice on the fish fillets.
  • Heat 1 tablespoon of vegetable oil in a skillet and place the fillets in it, skin side up.
  • Throw the fresh mint into the skillet.
  • Cook 6 to 7 minutes on the first side, if you’re dealing with a thin fillet. Flip the fillets and cook them for 1-2 minutes more. Set them aside.
  • Heat about 2 tablespoons of vegetable oil in your wok and add the diced bell pepper. Stir and cook until it softens.
  • Squeeze some more lime juice.
  • Add the cooked rice, grate some orange zest on top, then toss.
  • Add the brown sugar, pepper, salt, soy sauce, and turmeric.
  • Add 1 tablespoon of pomegranate seeds and the seaweed, stir and cook for 3-4 minutes more.
  • Serve the salmon with the rice.
  • Garnish with radish sprouts and pomegranate seeds.
Nutrition Per Serving
676 kcal
30 g
46 g
54 g