Seared salmon & vegetable rice bowls

Ingredients

• Salmon3 fillets · about 150 g each, thawed
• Rice1 cup dry · white rice
• Mixed vegetables3 cups · fresh or frozen bite-size pieces
• Lemon1 · juiced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Rinse the rice and prepare the vegetables.
2. 2Pat the salmon dry, check for pin bones and season with salt and pepper.
3. 3Juice the lemon into a small bowl.
4. 4Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
5. 5Heat a little oil in a non-stick skillet over medium-high heat. Add salmon skin-side down, if it has skin. Cook for 4–5 minutes, turn and cook for 3–5 minutes more until the thickest part reaches 145°F / 63°C. Transfer to a plate.
6. 6Cook vegetables in the skillet with a splash of water over medium heat for 5–7 minutes, stirring, until tender and hot throughout.
7. 7Divide rice and vegetables between bowls, add the salmon and spoon over lemon juice to taste.