Black­ened Salmon with Rice Pi­laf

Simply Her (Singapore) - - Beauty News -

Serves 4

IN­GRE­DI­ENTS For the rice pi­laf 1 tbsp canola oil cup cel­ery, finely diced cup onion, finely diced cup green pep­pers, diced 2 cloves gar­lic, minced 1 cup jas­mine rice, washed 1 cups wa­ter 1 tsp pa­prika A pinch of salt A pinch of white pep­per For the salmon 4 skinned salmon fil­lets, 100g each 3 tbsp ca­jun sea­son­ing* 2 tsp canola oil DI­REC­TIONS 1 Heat the oil for the pi­laf in a pan over medium heat. Saute the cel­ery, onions, green pep­pers and gar­lic for 1min, un­til soft. 2 Put the sauteed veg­eta­bles, rice and wa­ter in a rice cooker. Add the pa­prika, salt and pep­per. Leave to cook. 3 Lightly dust the salmon with the ca­jun sea­son­ing. 4 Heat the oil for the salmon in a pan over medium heat. Place the salmon fil­lets, 1.5cm apart, top-side down in the pan. 5 Flip the salmon af­ter 1 min, or when it turns brown on the cooked side. Cook for another 1 min. 6 Turn off the heat and rest the salmon in the pan for 2min. 7 Scoop the rice pi­laf onto a plate and place the salmon on top to serve.

*Avail­able in su­per­mar­kets.

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