Crispy Pan-Seared Salmon with Creamy Lemon Rice
User Reviews
4.8
15 reviews
Excellent
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
Crispy Pan-Seared Salmon with Creamy Lemon Rice
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
For the Lemon Rice
- 2 tablespoons olive oil
- 2 leek white and light green parts only, washed well and diced (2 cups, medium
- 1 yellow onion diced (1 1/2cups, large
- kosher salt coarse, freshly cracked
- black pepper coarse, freshly cracked
- 2 garlic minced or grated, cloves
- 1 1/2 cups arborio rice or Carnaroli rice
- 1/2 cup white wine dry
- 1/4 cup lemon juice from about 1 large lemon
- 2 teaspoons lemon finely grated (from about 1 large lemon, zest
- 4 cups chicken broth low-sodium, or water
- 3 tablespoons mascarpone or cream cheese
- 1/2 cup Parmesan Cheese or pecorino, grated
- 1/2 cup flat-leaf parsley chopped, fresh
For the Salmon:
- 2 tablespoons neutral oil like canola or grapeseed
- 4 salmon fillet 6-ounce
- kosher salt to taste, coarse, freshly cracked
- black pepper to taste, coarse, freshly cracked
Instructions
- Heat the oil in a large skillet over medium heat. Add the leeks and onion along with a pinch of salt and cook, stirring occasionally, until just tender, 6 to 8 minutes.
- Stir in the garlic and rice cook for 2 minutes, stirring to make sure rice is coated in a little oil. Add the wine, lemon juice, and zest and season with salt and pepper (we add about 1/2 teaspoon each) and cook, stirring, until the wine is absorbed, about 2 minutes.
- Add the broth and bring to a boil. Reduce heat to low and simmer, uncovered, until the liquid has absorbed and the rice is tender, 18 to 20 minutes. Remove from heat and stir in cream cheese, Parmesan and parsley. Set aside while you cook the fish.
- Pat salmon dry and season only the skin-side with salt. Heat oil in a cast-iron pan over medium-high; add salmon, skin-side down and gently press each fillet with a spatula to ensure even contact with the pan. Cook until the skin is crispy, about 3 minutes. Season the flesh side with salt and pepper, then flip and cook a further 1-2 minutes. Transfer lemon rice to a serving platter (or dinner plates) and top with salmon. Garnish with lemon slices and parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent