Trying to stay fit this holiday season? Me too. Fish too bland for your liking? I hear ya!
This salmon dish is a life changer - the skin is so crispy, the flesh is meaty and full of flavor - and the rice is spiced to perfection! You'll forget you're on a diet!
Time: 1 hour
- 1 salmon fillet - with the skin on
- 1 tablespoon fresh dill
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- salt/pepper to taste
- 1 cup basmati rice boiled in 1 teaspoon salt
- 1/2 pack Goya Sazon
- 2 - 3 tamarind pods, de-shelled and broken into individual seeds
- 1 tablespoon butter (you can sub with olive oil)
- 1 teaspoon ground cumin
- Preheat pan or griddle to high heat - or 400 degrees, pour olive oil to coat the bottom
- Season salmon with lemon juice, fresh dill, salt, and pepper (I let mine marinate over night in a freezer bag in the fridge - then took it out and let sit 15 mins until it was at room temperature)
- Place salmon on the pan or griddle, skin-side down - leave it there for about 3-4 mins until the skin is crispy
- Flip salmon over so the top cooks through (about 4-5 mins depending on thickness of the fillet)
- While the salmon is cooking, heat a frying pan with the butter (or olive oil) and let tamarind seeds sautée for about 2-3 mins
- Add cooked rice, sprinkle Sazon, ground cumin, salt and pepper
- Let rice fry for just 3-4 mins, turning so the Sazon coats most grains
- Serve rice and salmon on a plate & enjoy!