Salmon, Rice & Broccoli

📝 Ingredients

• 130 g salmon fillet (preferably skin-on)
• 80 g basmati rice
• 200 g broccoli (about ½ head)
• 1 tbsp olive oil + 1 knob of butter
• ½ lemon (juice)
• 1 tsp dried dill (or fresh)
• Salt, pepper, flaky sea salt to finish
• 1 garlic clove (optional, to flavor the oil)

🍴 Utensils

• Saucepan
• Frying pan (ideally heavy-bottomed)
• Steamer or colander + lid
• Spatula

📖 Steps

1. Rinse the rice and cook it in a saucepan with 1.5x its volume of salted water. Bring to a boil, reduce to low heat, cover and cook for 12 min. Turn off the heat and leave covered for 5 min.
2. Meanwhile, cut the broccoli into small, even florets. Steam for 5–6 min: they should stay bright green and slightly crunchy. Season with salt and a squeeze of lemon.
3. Take the salmon out of the fridge 10 min ahead so it comes to room temperature. Pat the skin dry with paper towels — that's the secret to crispy skin.
4. Heat the oil in a pan over high heat. Place the salmon skin-side down and don't touch it for 3–4 min. The heat should work its way up to the middle of the fillet.
5. Flip, lower to medium heat, and add the butter and garlic. Baste the salmon with the melted butter using a spoon for 2 min. The center should stay slightly translucent.
6. Serve the rice as the base, the broccoli around it and the salmon on top. Finish with lemon juice, dill and a pinch of flaky sea salt on the fish.