Crispy Salmon with Lemon Butter Sauce & Rice Pilaf
Recipe Overview
Overview
This recipe for Crispy Salmon with Lemon Butter Sauce & Rice Pilaf is a delightful combination of flavors and textures that is sure to impress. The salmon, when cooked to perfection, boasts a crispy skin that is both delicious and nutritious, thanks to the healthy fats it contains. The lemon butter sauce adds a rich, garlicky flavor that complements the fish beautifully, making it a standout component of the dish.
The rice pilaf, infused with citrus and mixed vegetables, serves as a perfect side, bringing a refreshing contrast to the richness of the salmon. The use of frozen vegetables makes this dish not only quick to prepare but also convenient, allowing you to whip up a healthy meal in under 30 minutes. The toasting of the rice in butter adds an extra layer of flavor that elevates this simple side.
Overall, this dish is a winning choice for a weeknight meal, combining ease of preparation with impressive results. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to be a hit. Don’t forget to enjoy the crispy skin of the salmon, as it is truly the star of the dish!
Recipe Details
Steps & Tips
In a saucepan, melt butter or oil over medium heat.
Add onion and rice, and cook for four to five minutes until softened and fragrant.
Add broth, salt, citrus zest, and juice to the saucepan and boil over medium-high heat.
Tip: You can use lemon, lime, or grapefruit for the citrus zest and juice.
Once boiling, reduce heat to low, cover, and cook for about 15 minutes.
Remove salmon fillets from the fridge and let sit at room temperature for about 10 minutes.
In a saucepan, melt butter over medium heat for three to four minutes until golden brown.
Add garlic and sauté for another minute or two until fragrant.
Add lemon zest, lemon juice, fresh parsley, and a pinch of salt and pepper.
Cook for another minute and then remove from heat.
Tip: Use the sauce within 20 to 30 minutes of making it for the best flavor.
Heat a non-stick skillet over medium-high heat for three to five minutes.
Using paper towels, pat salmon fillets dry.
Season the skin side of the fillets with salt only.
Tip: Don't use pepper on the skin side of the salmon to prevent burning.
Sprinkle a splash of water onto the pan to check if it's hot enough.
Tip: Use the water test to check if the pan is hot enough.
Add avocado oil or light olive oil to the pan.
Tip: Avocado oil has a high smoke point, making it a good choice for cooking.
Gently place salmon fillets skin side down onto the pan.
Use a spatula to press down the salmon fillets to keep them flat.
Cook for about five minutes until the salmon is about 75% cooked.
Tip: Watch the pink side of the salmon to know when it's ready to flip.
Season the flesh side of the filet with salt and pepper just before flipping.
Flip the salmon and cook for about 30 seconds.
Ensure the salmon reaches an internal temperature of 125 degrees Fahrenheit.
Tip: For medium salmon, aim for an internal temperature of 125 degrees Fahrenheit.
Check if the rice has absorbed all the liquid and is tender.
Stir in thawed frozen mixed vegetables.
Remove the rice mixture from heat and let sit covered for 5-10 minutes.
Tip: Toasting the rice adds a lot of flavor.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Ingredient: Fish
→ Substitution: Tofu
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Salmon skin contains more healthy omegas, minerals, and protein than the fish itself.
- •Using high-quality salmon fillets enhances the overall flavor of the dish.
- •To achieve crispy skin, ensure the salmon fillets are patted dry before cooking.
- •The lemon butter sauce can also be used on shrimp, chicken, or mixed veggies.
