Description
This vibrant, nutritious plate brings together tender, pan-seared salmon, fluffy rice, crisp-tender broccoli, and cooling cucumber. It’s a balanced, colorful, and wholesome meal perfect for any day of the week.
Ingredients
Scale
- 2 Salmon fillets (about 6 oz each)
- 1 cup White rice
- 2 cups Broccoli florets
- 1 small Cucumber
- 2 tbsp Olive oil
- 2 cloves Garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Pat and season the salmon with salt, pepper, olive oil, and minced garlic.
- Rinse the rice until water runs clear, then cook in a saucepan with 2 cups water and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer 15–18 minutes. Fluff and let it rest.
- Heat skillet with 1 tbsp olive oil over medium-high heat. Place salmon skin-side down; cook 4–5 minutes. Flip and cook another 3–4 minutes until opaque and flaky.
- Boil and blanch broccoli in salted water for 2–3 minutes until bright green and tender-crisp. Transfer to ice water, then drain.
- Slice cucumber thinly.
- Assemble the plate: rice first, then salmon, broccoli, and cucumber. Drizzle with pan juices or a vinaigrette.