🛒Ingredients
- 1 1/2 cups jasmine rice
- 3 cups water
- 1 tablespoon olive oil
- 4 (6-ounce) salmon fillets, skin-on
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup frozen peas
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- Lemon wedges for serving
🔧Kitchen Tools Needed
- Medium saucepan
- Large oven-safe skillet
- Measuring cups
- Measuring spoons
- Spatula
- Knife
- Cutting board
📝Instructions
- 1
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, bring 3 cups of water to a boil. Add the rice, cover, and reduce the heat to low. Simmer for 15-18 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
- 2
While the rice is cooking, preheat the oven to 400°F (200°C).
- 3
In a large oven-safe skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon, skin-side down, in the skillet and cook for 3-4 minutes until the skin is crispy.
- 4
Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 5
Remove the salmon from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the onion and garlic, sautéing for about 2 minutes until fragrant.
- 6
Add the diced bell pepper and frozen peas to the skillet. Cook for another 3 minutes until the vegetables are tender.
- 7
Stir in the cooked rice, soy sauce, and lemon juice. Mix well to combine all ingredients.
- 8
Flake the cooked salmon into bite-sized pieces and gently fold into the rice mixture.
- 9
Garnish with fresh parsley and serve with lemon wedges on the side.
🥗Nutrition Information
⚡Calories per serving: 520
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use brown rice instead of jasmine rice?
Yes, you can substitute brown rice, but note that it will require a longer cooking time and may alter the texture slightly.
Is it necessary to use skin-on salmon fillets?
Using skin-on salmon helps to keep the fish moist and adds flavor, but you can use skinless fillets if preferred.
