Ingredients:
2 Salmon fillets
Salt
Pepper
Paprika
1 tbsp butter
1 teaspoon olive oil
1 cup jasmine Rice
1 tablespoon Mayo
1 teaspoon sriracha
Half cucumber chopped
1 avocado chopped
Sesame seeds
Green onion
Cilantro
Seaweed snacks
How to:
Rice
Cook 1 cup of rice in two cups of water on stove top for 20 minutes on medium heat or until done. Once done, mix rice with 1 tablespoon Mayo and 1 teaspoon sriracha with a pinch of salt.
Salmon
In a non stick pan (or whatever pan you want) heat up a tiny bit of olive oil while you cover your salmon in salt, pepper, and a bit of paprika on all sides. Once the pan is hot cook skin side up and add the butter. Cook until you get a nice crispy bottom. Next, flip onto the skin side and put a lid on the pan until it’s cooked through. After it’s done, take off the skin of the Salmon and spread the meat with the fork. Add it back into the pan and mix it together with the melted butter and oils!
Plate
Add your rice down first, then salmon, the veggies, topped with green onion, cilantro, and sesame seeds. Enjoy with a side of seaweed snacks!
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