Best 2 Lemon Rice With Crispy Salmon Recipes

Indulge in the vibrant flavors of lemon rice and crispy salmon, a culinary symphony that tantalizes the taste buds with its perfect balance of tangy citrus, savory fish, and aromatic herbs. This delectable dish combines the zesty brightness of lemon with the rich, buttery texture of salmon, creating a harmonious union of flavors that will leave you craving for more. Accompanying the main course are two equally enticing side dishes: a refreshing cucumber salad with a hint of mint and a zesty lemon vinaigrette, and a medley of roasted vegetables that burst with natural sweetness and a hint of smokiness. Get ready to embark on a culinary adventure that will awaken your senses and leave you feeling satisfied and refreshed.

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CRISPY-SKINNED SALMON WITH WHOLE LEMON-SESAME SAUCE

Crispy-Skinned Salmon with Whole Lemon-Sesame Sauce image

Adding an entire lemon-skin, pith, and flesh-to the sauce provides brightness and texture. Any bitterness from the pith will be offset by the sesame oil and honey. That balance makes it a super versatile condiment that pairs well with grilled or roasted vegetables and is great as a topping for stews and braises come winter.

Provided by Andy Baraghani

Categories Bon Appétit Dinner Fish Seafood Salmon Lemon Sesame Basil Soy Free Wheat/Gluten-Free Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 (6-oz.) skin-on salmon fillets, pin bones removed, patted dry
2 Tbsp. plus 1/3 cup extra-virgin olive oil, plus more for grill
Kosher salt
1 small lemon
1 small shallot, finely chopped
2 tsp. black sesame seeds
1 tsp. honey
1/2 tsp. toasted sesame oil
Freshly ground black pepper
1 cup basil leaves, torn if large

Steps:

Prepare a grill for medium heat. Rub salmon with 2 Tbsp. olive oil; season both sides with kosher salt.
Cut ends off lemon and discard. Set lemon upright on a cutting board and slice off 4 lobes, working around the core (the seeds will be left behind). Finely chop lobes (flesh, pith, and all) and transfer to a small bowl; you should have about 1/3 cup. Squeeze juice from core into bowl; discard core. Add shallot, sesame seeds, honey, sesame oil, and 1/3 cup olive oil; season with kosher salt and lots of pepper. Toss to combine.
Clean and oil grate, then immediately place salmon on grill, skin side down. Cover and grill, without turning, until skin is lightly charred and flesh is opaque all the way through, 6-8 minutes. Transfer salmon to shallow bowls or plates; let cool slightly. Spoon sauce over salmon. Top with basil; sprinkle with sea salt.

LEMON RICE WITH CRISPY SALMON

Lemon Rice With Crispy Salmon image

This recipe from Minute Rice uses just three main ingredients, takes ten minutes to prepare, and can be on the table in just over a half-hour. One plus one plus one and you're done. Now, that's a weekday win.

Provided by Mary Jenny

Categories Rice

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Ingredients

2 (125 g) envelopes minute rice jasmine rice
3/4 cup frozen peas, thawed
1/4 cup sliced green onion
2 tablespoons lemon juice
4 skin-on salmon fillets (5 to 6 oz/140 to 170 g each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil

Steps:

Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; season all over with salt and pepper.
In large, heavy-bottom skillet, heat oil over medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.
For simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin on social media to inspire others.

Nutrition Facts : Calories 720.4, Fat 21.5, SaturatedFat 3.2, Cholesterol 146.3, Sodium 561.8, Carbohydrate 55.5, Fiber 3.1, Sugar 1.6, Protein 70.9

Tips:

Use fresh lemon zest and juice for the best flavor.
If you don't have basmati rice, you can use another long-grain rice, such as jasmine rice or brown rice.
To make the crispy salmon, be sure to pat the salmon dry before cooking. This will help the skin to crisp up.
Don't overcrowd the salmon in the pan when cooking. This will prevent it from cooking evenly.
Serve the lemon rice and crispy salmon with a side of roasted vegetables or a green salad.

Conclusion:

This lemon rice with crispy salmon is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The lemon rice is light and flavorful, and the crispy salmon is perfectly cooked. This dish is sure to please everyone at the table.

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