Pan Seared Salmon Fillet with Saffron Rice & Dill
|Prep time : 20 min
|Cooking time : 45 min
|Yield : 4 person
|Dried/Fresh Dill Weed
|Salt & Pepper
- Prepare a small amount of liquid Saffron by adding some Saffron threads to a tablespoon of hot water.
- Let it soak until the Saffron releases its color. Once it is cooled down, the liquid Saffron is added on top of the rice before serving.
Salmon fillet preparation:
- Mix the flour, salt, pepper, and turmeric in a plate. Cut the whole salmon fillet into pieces based on your size preference. Season the salmon fillet in the plate with the mixed spices and flour to cover all areas of the salmon with the mixture.
- Put a non-stick pan on the stove and add enough vegetable oil and let it get to the right temperature for searing.
- Once the oil is hot enough, put the spice-covered salmon fillet in the pan and sear it on medium temperature. Once one side is crispy and light brown, flip it and let the other side be prepared. Continue until all salmon fillets are ready.
- Bring a pot of water to boiling temperature, and add a pinch of salt to the water while it is warming up.
- Once it reaches the boiling point, add the rice, and let it boil until it becomes soft. Rice should not become too soft, otherwise it becomes sticky.
- Drain the water in a strainer and rinse the rice with cold water and let the water be removed as much as possible. Cold water rinsing prevents the rice grains from sticking together.
- Now add the dried (or fresh) dill weed to the rice and mix it in the strainer.
- Put the pot on the stove and add a little oil in it. Put the stove on low heat and add the rice and dill weed mixture to it. Close the lid and wait for 30-40 minutes for the rice to be ready.
Garnish salmon and rice with some whole Saffron threads. Enjoy your meal.