Lemon Rice With Crispy Skin Salmon Recipe

Name: Lemon Rice with Crispy Skin Salmon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1000 g Japanese Choice Jasmine Ready To Cook Thai Rice; 250 g Spring Onion; 250 ml Dabur Hommade Lemon Juice (Bottle); 1 Kg Freshows Edamame Without Pod; 1 kg Akar Powder Salt; 100 g Catch Sprinklers - Black Pepper Powder; 1 ltr Oreal Canola Oil (From The House Of Pansari)

Fusion cuisine

Lemon Rice with Crispy Skin Salmon recipe

About this recipe

A delightful pescatarian dinner featuring crispy skin-on salmon served with fragrant lemon-infused jasmine rice and sweet green peas. Perfect for a quick and satisfying evening meal.

Ingredients

1000 g Japanese Choice Jasmine Ready To Cook Thai Rice
250 g Spring Onion
250 ml Dabur Hommade Lemon Juice (Bottle)
1 Kg Freshows Edamame Without Pod
1 kg Akar Powder Salt
100 g Catch Sprinklers - Black Pepper Powder
1 ltr Oreal Canola Oil (From The House Of Pansari)

Instructions

1. Rinse 2 cups of jasmine rice under cold water until the water runs clear. Cook the rice according to the package instructions. During the last minute of cooking, stir in 3/4 cup of edamame, 1/4 cup of chopped green onion (reserving some for garnish), and 2 tablespoons of lemon juice.
2. Using a sharp knife, score the skin side of 4 skin-on salmon fillets by making shallow cuts about 1/2-inch apart and 1/4-inch deep. Season the salmon all over with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Heat 2 tablespoons of canola oil in a large, heavy-bottom skillet over medium-high heat. Place the salmon fillets skin side down in the skillet and cook for about 5 minutes, or until the skin is golden brown and crispy.
4. Flip the salmon fillets and cook for an additional 2-3 minutes, or until the fish is just cooked through and flakes easily with a fork.
5. Serve the salmon fillets over the lemon-infused rice. Garnish with the reserved chopped green onion and optional lemon wedges for extra brightness.