Crispy Rice with Salmon Recipe
Crispy Rice Salmon is a delectable dish featuring perfectly seared salmon fillets served over a bed of golden, crunchy rice. This recipe combines the rich, tender flavor of salmon with the satisfying texture of crispy rice, enhanced by simple seasonings and a slightly nutty sesame touch. Ideal for an elegant yet easy weeknight dinner, it brings a delightful contrast of textures and flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Crispy Rice
- 2 cups cooked white rice, preferably day-old
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce
- Salt, to taste
- Black pepper, to taste
For the Salmon
- 4 salmon fillets (6 ounces each), skin on
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
For Garnish (Optional)
- Chopped green onions
- Toasted sesame seeds
- Lemon wedges
Instructions
- Prepare the Rice: Ensure your cooked white rice is preferably a day old as it helps achieve a crispier texture. Heat sesame oil in a large non-stick skillet over medium heat. Add the rice, drizzle soy sauce, and season with salt and pepper. Spread the rice evenly and let it cook undisturbed for about 5-7 minutes or until the bottom is golden and crispy. Flip portions carefully to crisp the other side for an additional 3-4 minutes. Once crispy on both sides, remove from heat and set aside.
- Season the Salmon: Pat the salmon fillets dry with paper towels to ensure a nice sear. Season both sides generously with salt, black pepper, garlic powder, and smoked paprika. Drizzle the lemon juice over them for freshness.
- Cook the Salmon: Heat olive oil in a separate skillet over medium-high heat. Place the salmon fillets skin-side down and cook without moving for 4-5 minutes until the skin is crispy and the salmon is cooked about two-thirds of the way through. Flip the fillets carefully and cook for another 2-3 minutes until the salmon is cooked through but still moist inside.
- Plate and Garnish: Arrange the crispy rice on serving plates and top each with a salmon fillet. Garnish with chopped green onions, toasted sesame seeds, and lemon wedges if desired. Serve immediately for best texture and flavor.
Notes
- Using day-old rice is key to achieving crispy rice without it turning mushy.
- Do not move the rice or salmon too frequently while cooking to ensure proper crisping and searing.
- If you prefer the salmon less cooked, reduce the cooking time slightly after flipping.
- To make this dish gluten-free, use tamari or gluten-free soy sauce.
- For an extra crunch, consider sprinkling panko crumbs into the rice before crisping.
Find it online: https://flavorspath.com/crispy-rice-with-salmon-recipe/
