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Spicy Salmon Rice Plate

A vibrant and flavorful dish featuring perfectly seared salmon paired with fluffy rice and a refreshing salad.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Coastal
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 fillets salmon fillets Opt for the freshest salmon for best flavor.
  • 2 tbsp olive oil For rubbing on the salmon.
  • 1 tsp paprika Add smoked paprika for a different flavor.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp black pepper
  • 1 tsp salt Adjust according to taste.
  • 1 tbsp lime juice
For the Rice
  • 2 cups long-grain rice
  • 2 tbsp tomato paste For added flavor.
  • 3 cups chicken stock Substitute with vegetable stock for vegetarian option.
For the Salad
  • 1 cucumber sliced
  • 1 cup cherry tomatoes Halved.
  • 1/2 red onion sliced
  • 1 cup lettuce Chopped.
  • 1 tbsp lemon juice
  • pinch salt To taste.
  • 2 pieces lime wedges For garnish.

Method
 

Preparation
  1. Rub the salmon fillets with olive oil and sprinkle with paprika, garlic powder, onion powder, cumin, salt, black pepper, and lime juice. Let it rest.
Cooking the Rice
  1. In a large saucepan, heat a tablespoon of olive oil over medium heat. Stir in tomato paste, paprika, and garlic powder until fragrant for about one minute.
  2. Add rice and stir to coat evenly. Pour in chicken stock and bring to a gentle simmer, ensuring the rice absorbs liquid and fluffs up.
Searing the Salmon
  1. Heat a skillet over high heat. Once hot, add salmon fillets and cook for 4-5 minutes on each side until golden brown.
Preparing the Salad
  1. Combine cucumber, cherry tomatoes, red onion, and lettuce in a bowl. Drizzle with olive oil, lemon juice, and a pinch of salt; toss to combine.
Plating
  1. On a plate, serve a scoop of the spiced rice beside the cooked salmon and the fresh salad, garnished with lime wedges.

Notes

Can be stored in the fridge for up to three days. For freezing, wrap tightly and keep for up to two months. Reheat gently to preserve salmon moisture.