Photos and Words by Tiffany Yang-Tran
A quick and easy three-ingredient dinner!
1-1.5lb salmon fillets
One bunch asparagus
1 cup rice
Olive oil, for cooking
Salt, pepper, and garlic powder (optional)
Begin by steaming the rice. To make with a rice cooker, use a one-to-one rice to water ratio.
Next, wash and trim the asparagus. If you prefer a little less toughness, peel the asparagus. Drizzle a bit of olive oil into the pan and cook the asparagus stirring occasionally. Season with salt, pepper, and garlic powder (optional). Cook until the asparagus is no longer tough. To help, you can add a tablespoon of water to the pan and cover with a lid for about two minutes.
Lastly, pat the salmon dry with a paper towel and season with salt and pepper. Drizzle a bit of olive oil into the pan and wait for the pan to become hot. Place the salmon into the pan, skin side down. Let it sear for about 2 minutes to let the skin caramelize and develop a nice golden crisp.* Flip each piece over and continue to cook. Again, let this side sear for about 2 minutes to create a nice golden color. Cover the pan with a lid and let steam develop to cook the inside of the fish. Try not to remove the lid too often here to allow for the steam to really do its job. To check for doneness, make a small cut in the center of one piece and look to confirm that it is uniform in color and not stringy.
Plate your dish**, and bon appetit!
*Personally, I never thought it was clear when recipes said "2-3" minutes per side because frankly every piece of meat or fish is of different size and thickness so everything cooks a bit differently. Cooking meat and fish is always a challenge because getting it to that perfect point where it's not dry and not undercooked is quite difficult. I hope that in these directions, I can describe the look of the fish in a way that helps you achieve salmon that is just right.
**If you want to know how to serve your rice like the one in the picture, it's actually quite simple! All you have to do is rub a bit of olive oil on the inside of a small bowl, pack some sticky rice into it, flip over, and voila!