- Organic Jasmine Rice (Trader Joe’s sells a frozen box of Organic Jasmine Rice in three microwavable pouches. Those are really easy and quick to prepare.)
- Organic Canola Oil
- Salt Red pepper flakes (optional)
- Sweet onion (optional - on the side)
I like Canola oil because it is light and has a high smoke point of about 400F.
Here are the steps:
Preparing and Cooking the Rice
I use Trader Joe’s Organic Jasmine Rice (you can get similar frozen jasmine rice from different grocery stores).
Pour rice in a microwave safe dish and add a teaspoon of water and cook it in the microwave for two minutes. (This process gets the rice thawed, but not fully cooked and ready to cook in the pan with canola oil - this method makes the jasmine rice taste much richer and better.)
Then, add salt and organic canola oil to the rice and stir well, set the burner to low-medium, pour organic canola oil to a pot and let the oil reach a warm temperature (about 300F), pour the rice in the pot and cover it. Let it cook for 6-10 minutes depending on the burner temperature. Periodically stir the rice so the organic canola oil gets distributed evenly to the rice.
Once the rice is cooked, pour it on a plate and wait for the delicious salmon.
Preparing and Cooking the Salmon
Wash salmon, get it to the room temperature and pad the salmon dry with a paper towel, then season it with salt.
Set the burner to medium heat, add Organic Canola Oil to a frying pan and heat it; the oil should reach between 350F-375F. The way you know if the oil is hot enough when you see the oil freely flows and if you carefully hold your hand over it, you feel the heat. You don’t want to get the oil too hot passing 400F because it is bad for your health.
Once you feel the heat when you put your hand above the oil, put the salmon on the pan, skin side up and cook it for about 4-5 minutes or until that one side looks golden and crispy.
Then flip the salmon, add a bit of red pepper flake to the top of golden salmon (this is optional seasoning - do not add it if you cannot handle any spice - the reason I do not add red pepper flake to the salmon before cooking is because I believe frying red pepper flake will burn the flakes and it may not be as healthy).
Cook the other side of salmon for another 5 minutes or a bit more if your salmon is thicker or if you like it well-done. Know that cooking the salmon too long makes it hard and not as tasty.
Make sure to pick up the salmon from the frying pan as soon as its cooked while oil is still hot and carefully try to drip the extra oil out of salmon if any.
Put salmon on top of Jasmine rice and enjoy.
If you like sweet onion, you may want to chop and add some sweet onion to your plate, it make the dish extra healthy and adds a zest to it.