Lemon Ginger Pan-Seared Salmon with Coconut Jasmine Rice

Ingredients

• 4 fillets salmon, skin-on
• 1 tablespoon olive oil
• 1 tablespoon fresh ginger, grated
• 1 lemon lemon zest, zested
• 2 cups jasmine rice, rinsed
• 1 cup coconut milk, full-fat
• 1 cup water
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons green onions, sliced

Method

1. 01
   In a medium-sized pot, combine jasmine rice, coconut milk, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
2. 02
   While the rice is cooking, prepare the salmon. Pat the salmon fillets dry with paper towels and season with salt and black pepper.
3. 03
   In a small bowl, mix together grated ginger, lemon zest, and soy sauce. Rub this mixture evenly over the top of the salmon fillets.
4. 04
   Heat olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down. Sear for 4-5 minutes until the skin is crispy.
5. 05
   Carefully flip the salmon fillets and cook for an additional 3-4 minutes, or until the salmon is opaque and cooked through.
6. 06
   Remove the skillet from heat and let the salmon rest for a minute. Fluff the coconut jasmine rice with a fork and stir in sliced green onions.
7. 07
   Serve the salmon fillets on a bed of coconut jasmine rice, garnished with additional green onions if desired.