Pan-Seared Salmon with Ghee Rice and Sautéed Spinach-Potato Saag

Crispy pan-seared salmon fillets seasoned with a simple Nepali-inspired spice blend, served with fragrant ghee-infused basmati rice and a rustic sauté of spinach and potatoes.

• Prep: 35 min
• Cook: 30 min
• Total: 1 hr 5 min
• Servings: 2
• Cuisine: Nepali
• Difficulty: Hard
• Cost: $10.39/serving

Dietary

• Pescatarian
• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• sauté
• fry
• savory
• healthy
• classic
• fresh

Ingredients

• 2 salmon fillets (boneless, skinless)
• 2 teaspoon fresh ginger (grated)
• 2 teaspoon garlic (minced)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1.25 teaspoon salt
• 1 tablespoon olive oil
• 1 cup basmati rice (uncooked)
• 2 cup water
• 1 tablespoon ghee
• 1 pound fresh spinach (washed, roughly chopped)
• 2 red potatoes (peeled, cubed into 1/2-inch pieces)
• 1 tablespoon vegetable oil
• 1 yellow onion (thinly sliced)
• 0.25 teaspoon red pepper flakes

Instructions

1. For the salmon marinade: Pat salmon fillets very dry with paper towels. In a shallow dish, combine 1 teaspoon grated fresh ginger, 1 teaspoon minced garlic, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt. Rub this mixture evenly over both sides of the salmon fillets. Cover and refrigerate for at least 20 minutes, or up to 45 minutes.
2. For the ghee rice: Rinse 1 cup basmati rice under cold water until water runs clear. Drain well. In a small saucepan, heat 1 tablespoon ghee over medium heat. Add the rinsed basmati rice and 1/4 teaspoon salt, stirring to coat. Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
3. For the Sautéed Spinach-Potato Saag: Boil the cubed red potatoes in salted water for 8-10 minutes until fork-tender but still firm. Drain well. In a large skillet or Dutch oven, heat 1 tablespoon vegetable oil over medium heat. Add the thinly sliced yellow onion and sauté for 5-7 minutes until softened and translucent. Stir in 1 teaspoon grated fresh ginger and 1 teaspoon minced garlic, cooking for another minute until fragrant.
4. Add 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/4 teaspoon red pepper flakes, and 1/2 teaspoon salt to the pan. Cook for 1 minute, stirring constantly, until aromatic. Add the cooked potato cubes and cook for 3-5 minutes, gently stirring, allowing them to brown slightly and absorb the spices.
5. Add the roughly chopped fresh spinach in batches, if necessary. Cook, stirring, until all the spinach has wilted, about 5-7 minutes. Ensure no excess liquid remains. Keep warm.
6. Pan-sear the salmon: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, carefully place the marinated salmon fillets, skin-side down if applicable, in the skillet. Cook for 4-6 minutes on the first side until golden brown and crispy. Flip and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily. Adjust cooking time based on thickness.
7. Serve the Pan-Seared Salmon hot with the Ghee Rice and Sautéed Spinach-Potato Saag.

Notes

For perfectly crispy salmon, ensure the fillet is very dry before seasoning and the pan is hot enough. Cooking the potatoes and spinach separately then combining allows for better texture control. Don't crowd the pan when searing the fish to ensure proper browning.

Nutrition (per serving)

• Calories: 1107
• Protein: 56 g
• Carbohydrates: 120.6 g
• Fat: 44 g
• Fiber: 12 g
• Sodium: 1818 mg
• Saturated Fat: 10.8 g
• Sugar: 5.1 g
• Cholesterol: 116 mg