Kanin

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Dill salmon bowl: minarinate ang salmon sa coconut aminos, bawang, at dill, isineared hanggang crispy sa ibabaw ng kanin na may dayap at gulay.
Ilagay ang salmon sa isang plato, kuskusin ng coconut aminos at asin.
Place the salmon fillet on a plate. Rub it well with the coconut aminos and a pinch of salt.
Ikalat ang bawang at dill sa ibabaw ng salmon, takpan at i-refrigerate ng 30–120 minuto.
Spread the finely chopped garlic and fresh dill evenly over the salmon. Cover the plate and refrigerate for 30 to 120 minutes.
Haluin ang kanin na may juice ng dayap, cilantro, pipino, kamatis, suka, asin, at paminta.
While the salmon is marinating, prepare the rice salad. In a bowl, combine the cooked rice with the lime juice, chopped cilantro, sliced cucumber, sliced tomato, white balsamic vinegar, and season with salt and pepper. Stir everything together well.
Initin ang langis at butter sa isang skillet sa katamtamang init.
When you're ready to cook, heat the avocado oil and plant-based butter in a skillet over medium heat.
I-sear ang salmon skin-side down ng 4–5 minuto, pindutin nang dahan-dahan para sa malutong na balat.
Once the skillet is hot, place the salmon fillet skin-side down. Sear for 4 to 5 minutes, pressing lightly on the fillet to ensure the skin becomes nice and crispy.
I-flip at lutuin ng 3–4 minuto hanggang maluto.
Flip the salmon over and continue to cook for another 3 to 4 minutes, or until it's cooked through to your desired doneness.
Ihain ang rice salad sa mga mangkok, takpan ng salmon. Gayakan ayon sa gusto.
To serve, divide the rice salad among bowls. Top each serving with a piece of the cooked salmon. Feel free to garnish as you like.