Pan-Seared Salmon with Steamed Jasmine Rice

Crispy-skinned salmon fillets glazed with sweet coconut aminos and ginger, served alongside tender jasmine rice and vibrant snap peas.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $9.38/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar

Tags

• sauté
• quick
• healthy
• fresh
• savory

Ingredients

• 1.5 pound salmon fillets (skin-on, cut into 3 portions)
• 1.5 cup jasmine rice
• 3 cup water
• 12 ounce sugar snap peas (trimmed)
• 1 tablespoon avocado oil
• 3 tablespoon coconut aminos
• 1 tablespoon fresh ginger (minced)
• 1 teaspoon toasted sesame oil
• 1 teaspoon salt
• 1 tablespoon toasted sesame seeds

Instructions

1. Combine jasmine rice, water, and 1/2 teaspoon of the salt in a medium pot. Bring to a boil over high heat, cover with a tight lid, reduce heat to low, and cook for 15 minutes. Remove from heat and let sit covered.
2. Pat salmon fillets dry with paper towels and season the flesh side with the remaining 1/2 teaspoon salt.
3. Heat avocado oil in a large nonstick skillet over medium-high heat for 2 minutes. Place salmon skin-side down and sear for 4 to 5 minutes until crispy. Flip and cook for 3 to 4 minutes until the salmon reaches an internal temperature of 145 degrees F and flakes easily with a fork. Transfer salmon to a warm plate.
4. In the same skillet, add trimmed sugar snap peas, minced fresh ginger, coconut aminos, and toasted sesame oil over medium heat. Sauté for 3 minutes until snap peas are crisp-tender and coated in glaze.
5. Fluff jasmine rice with a fork. Plate each portion of rice with a seared salmon fillet and a generous side of ginger snap peas, spooning any pan glaze over the fish and finishing with toasted sesame seeds.

Notes

Coconut aminos provide rich umami without any soy or wheat.

Nutrition (per serving)

• Calories: 894
• Protein: 53.7 g
• Carbohydrates: 88.7 g
• Fat: 36.2 g
• Fiber: 1.3 g
• Sodium: 1377 mg
• Saturated Fat: 5.9 g
• Sugar: 8 g
• Cholesterol: 130 mg