Pan-Seared Salmon with Cilantro-Lime Rice
Ingredients
- 4 (6 oz each)salmon fillets (skin-on)
- 1½ cupslong-grain white rice
- 3 cupschicken or vegetable broth
- 2lime
- ¼ cup packedcilantro
- 3 clovesgarlic
- 3 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 garlic cloves and add to the rice before toasting.
- 02
Chop 1/4 cup packed cilantro and cut 2 limes into wedges.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet or shallow braising pan over medium-high heat.
- 02
Add rice and toast, stirring often, for 2 minutes until fragrant.
- 03
Pour in broth, bring to a simmer, then reduce heat to low, cover, and cook for 12 minutes.
- 04
Meanwhile, pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
- 05
After rice has cooked 12 minutes, uncover the pan and nestle salmon fillets skin-side down into the rice. Drizzle each fillet with a little olive oil.
- 06
Cover and cook for 8 to 10 minutes, until salmon flakes easily with a fork and rice is tender.
- 07
Squeeze juice from both limes over the pan, scatter cilantro on top, and serve straight from the skillet.
Spice Tips
For warmth, add a pinch of cayenne pepper or red pepper flakes to the rice. A squeeze of sriracha or a splash of fish sauce deepens the umami. Fresh ginger (minced) can replace or accompany the garlic for a brighter kick.