Pan-Fried Salmon, Spanish Rice With Cilantro Oil Recipe

images – https://www.youtube.com/watch?v=xErJVdZQP3M

Pan-frying is one of the simplest, healthiest, and most delicious ways to cook fish fillets. You can choose to coat the fillets with flour or just fry them directly. This cooking method avoids the large amount of oil required for deep-frying. Pan-fried fish fillets are browned and crispy on the outside but moist and juicy on the inside.

With this recipe, you can serve a healthy pan-fried salmon to your family. This recipe uses salmon fillets that are lightly seasoned. The fillets are served on a bed of rich, tasty, and hearty Spanish rice.

Ingredients:

• 4 6-oz of skin-on salmon fillets
• 1 tsp salt
• 1 tbsp olive oil

Spanish Rice:

• 1 cup of basmati rice
• 1 ¾ cups of cold water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 celery stalk, finely chopped
• ½ red onion, finely chopped
• 1 can of diced tomatoes
• 2 tsp chili powder
• 3 tsp dried oregano
• 5 tsp cumin
• 2 tsp hot sauce
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp sugar
• ½ cup water
• 1 tsp chopped fresh thyme
• 1 tsp chopped fresh Italian flat leaf parsley
• 15 asparagus tips

Cilantro Oil:

• 20 grams of fresh cilantro, blanched
• ¼ cup extra virgin olive oil
• 2 tsp red wine vinegar
• ¼ tsp salt
• ⅛ tsp pepper

Instructions:

This recipe takes about 60 minutes to make. Serves 4.

Wash the basmati rice 6 to 8 times or until the water runs clear.
Drain basmati rice and place in a sauce pan.
Add cold water, salt, and ground black pepper, then stir.
Boil over high heat, then turn the heat down to low.
Cover the pan with a lid and cook for 15 minutes.
Remove the saucepan from the stove and let the rice continue cooking for 10 minutes.
Spread the rice on a baking sheet lined with aluminum foil to cool.
Heat olive oil in a frying pan over low heat.
Sauté garlic for 1 minute.
Add onion and celery and sauté for 5 minutes.
Add tomatoes, then stir.
Add chili powder, oregano, cumin, hot sauce, salt, pepper, and sugar.
Simmer for 5 minutes.
Add water, thyme, and parsley.
Simmer for 5 minutes.
Add asparagus tips, then simmer for 3 to 4 minutes.
Add basmati rice and stir.
Turn off heat and set aside.
To make the cilantro oil, put blanched cilantro in a food processor.
Gently pour in extra virgin olive oil while the food processor is on.
Add salt, pepper, and red wine vinegar.
Pulse until well blended.
Season both sides of the salmon fillets with salt, then coat with olive oil.
Heat a pan over medium heat.
Carefully place the salmon fillet, skin side down in the pan.
Cook for 5 minutes or until the skin is crispy.
Turn the fish over and cook the other side for another 5 minutes.
In a serving dish, make a bed of Spanish rice.
Place the salmon fillet on top.
Garnish with asparagus tips on top, then drizzle some cilantro oil on the sides.

Ideas And Tips:

• You can add chorizo, black beans, olives, and pimiento to the Spanish rice.

• To make an impressive plating, you can use a ring mold for the bed of Spanish rice.