Pan-Seared Atlantic Salmon with Umami-Dusted Jasmine Rice and Avocado-Lime Silk

Ingredients

• •5 oz center-cut Atlantic salmon fillet, skin-on
• •1 cup premium jasmine rice
• •1.5 cups filtered water
• •1 tablespoon toasted white sesame seeds
• •1 sheet toasted nori, half finely crumbled and half cut into delicate strips
• •2 cups organic baby spinach
• •2 cloves garlic, shaved into translucent slices
• •1 large ripe Hass avocado
• •1 tablespoon fresh lime juice
• •3 tablespoons premium extra-virgin olive oil, divided
• •Flaky sea salt and freshly cracked tellicherry peppercorns
• •1 teaspoon high-phenolic finishing oil

Instructions

1. 1Rinse the jasmine rice multiple times until the water runs clear to remove excess starch. Combine with 1.5 cups of water in a small saucepan, bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes. Once finished, fluff with a fork and gently fold in the toasted sesame seeds and the crumbled nori.
2. 2Prepare the avocado-lime silk by combining the pitted avocado flesh, lime juice, 1 tablespoon of olive oil, and a pinch of sea salt in a high-speed blender. Process until the mixture is light, airy, and perfectly smooth. Transfer to a piping bag or a squeeze bottle for refined plating.
3. 3Ensure the salmon fillet is at room temperature for 15 minutes before cooking. Use a sharp knife to gently scrape the skin to remove residual moisture, then pat the entire fillet thoroughly dry with paper towels. Season the skin and flesh generously with sea salt and cracked pepper.
4. 4Heat a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat. Add 1 tablespoon of olive oil. When the oil begins to shimmer and faint wisps of smoke appear, place the salmon in the pan skin-side down. Immediately press down on the fillet with a flexible spatula for 30 seconds to ensure the skin remains flat and achieves maximum crispness.
5. 5Reduce the heat to medium and sear the salmon undisturbed for 4 to 5 minutes until the skin is golden brown and shattered-glass crisp. Carefully flip the fillet and cook for only 60 to 90 seconds more to maintain a succulent medium-rare center. Transfer to a warm plate to rest.
6. 6In the same skillet (wiped clean if necessary), add the remaining tablespoon of olive oil and the sliced garlic. Sauté for 30 seconds until fragrant but not browned. Add the baby spinach and a pinch of salt, tossing rapidly with tongs for 45 seconds until just wilted and glossy.
7. 7To assemble, place a circular mold in the center of a warmed plate and pack it with the umami-dusted jasmine rice. Top the rice with the garlic-wilted spinach and place the salmon fillet skin-side up on top.
8. 8Pipe three to five elegant dollops of the avocado-lime silk around the base of the rice. Garnish the salmon with the reserved nori strips and finish the entire dish with a delicate drizzle of the premium finishing oil.