Spanish Paprika Salmon and Rice | Quick & EASY 30 Minute Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat a saucepan over medium heat with a generous tablespoon of olive oil. After a couple of minutes, add the sliced garlic and stir for about 2 minutes until fragrant.
2. Add the water, season generously with sea salt, and bring to a high heat.
3. Meanwhile, rinse the rice in a fine sieve under running water for about 1 minute, until the water runs clear.
4. When the water boils, add the rice and stir. Cover, and lower the heat to low.
5. Meanwhile, heat a large frying pan over medium heat with 2 tablespoons olive oil.
6. Pat the salmon fillets dry on paper towels, season one side with sea salt and black pepper, then cut each fillet into 1-inch (2.5 cm) bite-sized pieces.
7. In a large bowl, mix the sweet smoked paprika, garlic powder, onion powder and dried parsley, then add the salmon and toss until well coated.
8. Place the salmon in the hot pan in a single layer and cook for 3 to 4 minutes until cooked through. Remove from heat.
9. When the rice is cooked (about 15 minutes in the creator's case; check the package), remove the lid and the pan from the heat, and gently fluff the rice with a fork.
10. Serve the rice with the salmon, squeeze lemon juice over the salmon, and sprinkle with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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