Name: Pan Seared Salmon with Soy Tossed Mushrooms & Zucchini-Thyme Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 0.68 kg cremini mushrooms; 1 small pkg fresh thyme; 3 cloves garlic; 1 ½ cups jasmine rice; 3 leeks; 1.02 kg salmon fillet; 3 medium zucchini squash; black pepper; extra virgin olive oil; salt; soy sauce

Pan Seared Salmon with Soy Tossed Mushrooms & Zucchini-Thyme RicePan Seared Salmon with Soy Tossed Mushrooms & Zucchini-Thyme Rice — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

0.68 kg cremini mushrooms

1 small pkg fresh thyme

3 cloves garlic

1 ½ cups jasmine rice

3 leeks

1.02 kg salmon fillet

3 medium zucchini squash

black pepper

extra virgin olive oil

salt

soy sauce

Instructions

Wash and dry the fresh produce.

Trim off the root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces and place in a medium bowl.

Trim and small dice zucchini; add to the bowl with the leek.

Slide thyme leaves off the stems; discard the stems. Add leaves to the bowl.

Preheat a large pot over medium heat.

While the pot heats up, place rice in a strainer or colander and rinse under cold, running water.

Once the pot is hot, add oil and swirl to coat the bottom; add veggies and rice. Cook, stirring constantly, until the veggies start to soften, 3-4 minutes. Stir in broth and salt, then bring to a boil over high heat.

Once the liquid in the pot comes to a boil, stir the mixture, cover the pot, and reduce heat to low. Cook until the liquid is mostly absorbed, 15-18 minutes. Once done, remove from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat salmon dry with paper towels and place skin-side down on a plate; season the top side with salt and pepper.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook, flipping once, until skin is crispy and flesh is opaque, 3-4 minutes per side. Transfer to a clean plate and loosely cover with foil. (Reserve skillet for later use).

Meanwhile, thinly slice mushrooms. Peel and mince garlic.

Wipe the skillet clean with paper towels and return to medium-high heat; add more oil and swirl to coat the bottom. Add mushrooms and garlic; cook, stirring occasionally, until softened, 5-6 minutes.

Add soy sauce to the skillet and continue to cook until the liquid has evaporated, 2-3 minutes more; remove from heat.

To serve, divide rice between plates or bowls; top with salmon and mushrooms. Enjoy!

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