Salmón al pimentón con arroz al ajillo

Ingredientes

• 1 tbsp extra virgin olive oil (20 ml)
• 4 cloves garlic (thinly sliced)
• 2 cups water (480 ml)
• 1 cup long grain rice (190 grams)
• pinch sea salt
• 2 tbsp extra virgin olive oil (30 ml)
• 2 fresh salmon fillets (8 oz / 225 grams each)
• 2 tsp sweet smoked Spanish paprika (5 grams)
• 1 tsp garlic powder (3 grams)
• 1 tsp onion powder (2.5 grams)
• 1 tsp dried parsley (1 gram)
• 2 tsp lemon juice (10 ml)
• chopped parsley for garnish

Preparación

1. 1

   To make the rice, heat a saucepan with a medium heat and add in a generous tablespoon of olive oil, after a couple of minutes add in the sliced garlic, mix continuously, after 2 minutes and the garlic is fragrant, add in the water, season generously with sea salt, and heat it with a high heat

2. 2

   In the meantime, add the rice into a fine sieve and rinse under water until it starts running clear underneath, about 1 minute

3. 3

   Once the water comes to a boil add in the rice, give it a mix, then place a lid on the saucepan and lower to a low heat

4. 4

   While the rice is cooking, make the salmon, heat a large fry pan with a medium heat and add in 2 tablespoons of olive oil

5. 5

   In the meantime, add the salmon fillets over some paper towels and pat dry, then season with sea salt and black pepper, just on one side, then cut each fillet into 1 inch (2.5 cm) bite-sized pieces

6. 6

   Add the paprika into a large bowl, along with the garlic powder, onion powder, and dried parsley, mix together, then add in the pieces of salmon and mix together until each piece is well coated

7. 7

   Add the pieces of salmon into the hot fry pan, all in a single layer, cook for 3 to 4 minutes or until cooked through, then remove from the heat

8. 8

   Once the rice is cooked through, which was 15 minutes in my case (check rice package instructions), remove the lid and the pan from the heat, using a fork gently fluff the rice

9. 9

   Transfer the rice into serving dishes, add some of the salmon pieces next to the rice, squeeze some lemon juice over the salmon and sprinkle with chopped parsley, enjoy!