About this recipe:Salmon fillets are pan fried to perfection, then served with an citrussy sauce over freshly cooked rice. A healthy choice any day of the week.
380g uncooked white rice
1 litre water
4 (150g) salmon fillets
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons orange juice
6 tablespoons soy sauce
1 teaspoon sesame oil
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Method Prep:5min › Cook:30min › Ready in:35min
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, season salmon fillets with salt and pepper.
Spray a large frying pan with cooking spray and heat over medium-high heat. Place salmon fillets into the frying pan and cook until golden, about 3 minutes on each side. Cover and reduce heat to medium and continue cooking until the salmon flakes easily with a fork, 2 to 3 minutes longer. Remove salmon from the frying pan and set aside. Stir orange juice and soy sauce into the same frying pan. Cook on high heat until slightly thickened, 1 to 2 minutes. Remove from heat and stir in the sesame oil. Spoon sauce over the salmon and serve with rice.