Pan-Seared Salmon with Leek Rice Bowl

1Rinse the rice under cold water until the water runs clear. Drain well.

2In a medium saucepan, heat 1 tablespoon of olive oil (2 tablespoons) over medium heat. Add the sliced leeks (2 medium) and sauté gently for 4-5 minutes until softened but not browned.

3Add the rinsed rice to the saucepan with the leeks (2 medium) and stir to coat the grains with oil and leek flavor for 1 minute.

4Pour in 2 cups of water or (2 cups) vegetable broth, add a pinch of salt, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.

5While the rice cooks, pat the salmon fillets (2) dry with paper towels. Season both sides generously with salt, pepper, and lemon zest (1 teaspoon).

6Heat the remaining 1 tablespoon of olive oil (2 tablespoons) in a non-stick skillet over medium-high heat until shimmering.

7Place the salmon fillets (2) skin-side down in the skillet. Cook without moving for 4-5 minutes until the skin is crispy and the salmon is cooked about two-thirds of the way through.

8Flip the salmon carefully and cook for another 2-3 minutes until the salmon is just cooked through and flakes easily with a fork.

9When the rice is done, remove from heat and stir in the unsalted butter (1 tablespoon) and fresh lemon juice (1 tablespoon). Adjust seasoning with salt and pepper to taste.

10To serve, divide the leek rice between two bowls. Place a crispy salmon fillet on top of each bowl. Garnish with chopped fresh parsley and, if desired, a sprinkle of red pepper flakes for a subtle kick.

11Serve immediately with lemon wedges on the side for extra brightness.