Healthy and Delicious Salmon with Rice

Steps

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1. 1
   Rinse the jasmine rice, then cook it with 1.5 cups water, a drizzle of oil, and a pinch of salt for about 10 to 15 minutes until tender.
   ▶ ≈1:49
2. 2
   Wash the salmon with lemon juice and cold water, then pat dry with paper towels and transfer to a dish.
   ▶ ≈2:03
3. 3
   Rub the salmon with a little oil to help seasonings stick, then generously season with all-purpose seasoning, black pepper, paprika, and mixed herbs. Let sit for about 5 minutes.
   ▶ ≈2:10
4. 4
   Add butter to a pan and heat until melted. Place the seasoned salmon face-down in the pan and sear for 3 to 4 minutes on medium-high heat until golden brown.
   ▶ ≈3:33
5. 5
   Flip the salmon and cook for another 2 minutes until cooked through. Carefully remove from the pan and place on a plate.
   ▶ ≈3:53
6. 6
   Add more butter to the same pan, add the chopped garlic and onion, and sauté on low heat for 2 to 3 minutes until fragrant.
   ▶ ≈5:01
7. 7
   Halve the baby tomatoes and add them to the pan. Sauté for another 2 to 3 minutes.
   ▶ ≈5:27
8. 8
   Stir in a handful of baby spinach until well mixed, then add the double cream.
   ▶ ≈5:46
9. 9
   Season the sauce with all-purpose seasoning and black pepper. Stir in grated cheese (cheddar or parmesan) and mix well without overdoing it.
   ▶ ≈6:42
10. 10
    Place the cooked salmon pieces back into the sauce, sprinkle with parsley and half a teaspoon of chili flakes if desired, and gently combine.
    ▶ ≈7:08
11. 11
    Fluff the cooked rice, garnish with parsley, and plate it. Top with the sauced salmon and serve.
    ▶ ≈8:28