Salmon & Zesty Basmati
Salmon is a type of fish, a wonderful and delicious fish especially if it’s of the wild Alaskan variety (the variety we try to aim for). Now that we got that out of the way we can focus on making it. What are we looking for in the “perfect” salmon filet? Some like it a bit more pink in the center while others prefer it slightly more done. Whether you like it medium-rare or medium you can’t go wrong and this particular recipe aims for something in between the two. We want that crispy skin since it’s not only delicious but also very nutritious, we want it to still be tender and juicy inside, we want it to have a deep flavor and texture difference between the crispy outside and soft center. Moving on to the rice I do love the natural flavor of basmati but the bit of cilantro and lime juice not only lift the flavor but also add a bit of freshness complimenting the fatty salmon like a boss. Finally that fresh and crisp asparagus seared in the salmon fat ties off the dish very nicely with its lovely crunch. Simple? Yes. Easy? Yup. Tasty? Like definitely! Should you make it? Surprisingly you haven’t started yet…
- 6 oz (170 g) salmon filet
- 2 oz (57 g) basmati rice
- 4 oz (114 ml) water
- 1 garlic clove
- 1 tablespoon (15 ml) lime juice
- 1/2 teaspoon (2.5 g) cilantro
- (optional) 1 teaspoon (5 g) butter
- 4 sticks of asparagus
- Wrap the salmon in some paper towel and let it sit 10-15 minutes to remove excess moisture.
- Wash the asparagus then remove the fibrous bottom parts of each piece. Starting from the bottom try snapping the bottom off using your hands, if it doesn't snap easily then keep moving up until you find a spot that cracks right off. After getting rid of the bottoms cut each stick into 3-4 pieces and set aside.
- Let's get the rice going now since it should be done about the same time as the salmon and asparagus. In a pot add in the rice, water, crushed garlic clove, a pinch of salt, lime juice, and chopped cilantro. Bring that up to a boil then drop the heat down to the lowest setting since we need to simmer this very gently. Stir the contents of the pot then place a lid on top and let it sit for 15 minutes. The optional butter should be added on top of the rice after it's done simmering and letting it melt over the rice for a minute or two.
- While the rice is doing its thing preheat a pan on medium then drop in about a tablespoon of oil and let it get nice and hot.
- Season the skin side of the salmon with salt then add it in the pan skin-side down. Season the top side with salt and pepper then let the skin get nice and crispy for about 3 minutes after which the salmon should be flipped over and seared for another 2-3 minutes depending on how well you want it cooked. At the very end you can also sear the sides of the filet for 30-60 seconds each to get a bit of color.
- Remove the salmon from the pan once it's done then add in the asparagus along with a pinch of salt and pepper and cook these dudes for about 3 minutes stirring occasionally. After 3 minutes add a splash of water in the pan and cover with a lid for 30 seconds then they should be done.
- At this point everything should be ready and all that's left is plating these three friends of ours and enjoying them.