Pan-fried Salmon with Coconut Jasmine Rice

Instructions

Start by cooking the coconut jasmine rice. In a medium saucepan, combine the jasmine rice, water, coconut milk, and sea salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Fluff the rice with a fork and stir in the chopped cilantro if desired.

While the rice is cooking, season the salmon filets with Tone’s rosemary, garlic seasoning, sea salt and pepper on both sides.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets to the skillet, skin side down. Cook for 4-5 minutes on each side, or until the salmon is cooked to your desired level of doneness. Remove the salmon from the skillet and set aside.

In the same skillet, melt the butter over medium heat and cook for about 1 minute, stirring constantly. Stir in the chopped parsley.

To serve, spoon the coconut jasmine rice onto plates and top with the pan-fried salmon filets. Drizzle the butter over the salmon. Serve with lemon wedges on the side (Optional).

Enjoy!

Thank you for trying this recipe. Please let me know how you liked it. 

If you enjoyed this recipe, please take a look at other recipes on my Fast, simple and good seafood page.