Pan Seared Salmon with Minute Rice
Main Dish • Fish
Serving size: 2
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Ingredients
- 2 pieces 4-5 oz Salmon Fillet
- 1 Cup Minute Rice
- 1 Cup Water
- 2 tablespoons lemon pepper seasoning
- 4 tablespoons oil (olive oil, canola oil, bacon fat)
- 2 tablespoons butter
- 1/2 lemon or Real Lemon in bottle
Directions
- 1. Gather ingredients and organize on counter
- 2. Set pan for salmon and rice on stove top
- 3. Season salmon on show side, with small amount of lemon on top followed by lemon pepper seasoning. The seasoning should be readily visible on the salmon
- 4. Measure out rice and water.
- 5. Place water in pot and bring to a boil. Once it is boiling add the rice, remove from heat and cover. Ready in about 5 min.
- 6. Heat salmon pan (stainless steel, cast iron) to medium high
- 7. Add oil/fat to pan.
- 8. Check the temp of the oil/fat it should be shimmering as you turn the pan side to side.
- 9. Once the oil/fat is hot place salmon, show side down, in the pan first by dragging it across the pan away from you to ensure it doesn’t stick. Then place it in the pan setting it away from you so you don’t splash oil/fat on you.
- 10. Repeat #9 with second fillet.
- 11. Leave salmon in place to sear/cook for 3-4 min. You should see the fish starting to turn white on the sides from pan up.
- 12. Apply small amount of lemon pepper seasoning to the bottom or visible salmon in the pan.
- 13. Gently turn salmon, careful no to splash any oil/fat. Repeat with second fillet.
- 14. After 3-4 min the salmon is done. It should temp to 145 degrees if using a thermometer. If not it should be light pink in the middle and fork tender.
- 15. Remove salmon from pan and turn off the heat. You may turn the heat off to the cast iron pan after turning the salmon as it will retain its heat for some time.
- 16. Stir rice in pan with butter. Add a squeeze of lemon or Real lemon juice and stir again. (Add as much or little as you prefer. You can always add more later.)
- 17. Place a half of rice on center of plate smear or round rice out and place salmon in center of rice. Add lemon juice to your liking on top of salmon. Repeat with second fillet.
- 18. Enjoy!
Notes
- This recipe will work with a variety of fish. You may also add complementary flavors such as dill if you would like.
- Fish like Salmon and steelhead are similar in flavor as their diet is very similar.
- The following fish would do well with this recipe:
- Salmon
- Steelhead
- Walleye
- Cod
- Perch
- Bass
- Take your time, and stay near the fish while cooking. If your fish is starting to smoke lower the temp and remove the pan from heat until it cools to your liking.
- There is a fat layer in the fish that will start to surface if your cooking at to high a temperature. This happens from time to time and will make the fish more dense/meaty rather than flakey. It will also seem more dry. Do not dispare. Seasoned cooks will make this mistake from time to time. Type of pan, heat source, grilling, smoking all are variables.
- When cooking fish lower temperature is preferable to high temperature. The time difference to perfectly cooked to slightly over cooked is only 2-4 min, so relax and take your time.
- Add a small side salad or cooked green to complement the meal.
