Description
This Pan-Seared Salmon and Rice with Cilantro-Lime Crema is a vibrant and healthy dish featuring perfectly seared salmon fillets served atop fluffy seasoned rice, accompanied by a refreshing and creamy cilantro-lime sauce. The dish balances rich, crispy salmon skin with the zesty, herbaceous crema, making it a delightful and nutritious meal ideal for lunch or dinner.
Ingredients
For the Salmon:
- 4 salmon fillets (6 oz each), skin on
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Rice:
- 1 1/2 cups long-grain white rice
- 3 cups water or low-sodium chicken broth
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 clove garlic, minced
For the Cilantro-Lime Crema:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro leaves, chopped
- Zest and juice of 1 lime
- 1 small garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute. Add the rice, stir to coat in the oil and garlic, then add water or chicken broth and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Make the Cilantro-Lime Crema: In a small bowl, combine sour cream or Greek yogurt with chopped cilantro, lime zest, lime juice, and minced garlic. Season with salt and black pepper to taste. Mix well and refrigerate until ready to serve to let the flavors meld.
- Pan-Sear the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Heat olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down in the skillet and press gently with a spatula to ensure even contact. Cook without moving for 4-5 minutes until the skin is crispy and golden brown. Carefully flip the fillets and cook for another 2-3 minutes or until the salmon is cooked through but still moist inside. Remove from heat.
- Serve: Divide the cooked rice among plates. Top each with a salmon fillet and drizzle or dollop the cilantro-lime crema over the salmon. Garnish with additional cilantro or lime wedges if desired. Serve immediately to enjoy the warm salmon with the cool, tangy crema and fluffy rice.
Notes
- Use skin-on salmon for the best texture and flavor; the crispy skin adds a great crunch.
- For a lighter crema, use Greek yogurt instead of sour cream.
- To add spice, include a pinch of cayenne or chili flakes in the crema.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
- Ensure the pan is hot enough before adding salmon to get a crispy sear and avoid sticking.
