Salmon, Rice & Charred Zucchini

Ingredients

• Salmon fillet170 g
• Long grain rice (dry)75 g
• Zucchini150 g
• Extra virgin olive oil7 g
• Lemons20 g

Method

1. 1Start the rice firstStart the rice first so everything lands together.
2. 2Char the zucchini roundsChar zucchini rounds in a dry pan, then oil and season.
3. 3Cook the salmon skin-side downCook salmon skin-side down for six minutes, flip for one.

Why this recipe works

Charring the zucchini in a dry pan first concentrates it and stops the rounds going soggy once the oil and seasoning go on. The salmon spends most of its time skin-side down so the skin crisps while the flesh stays barely set, and the rice, started first, lands at the same moment. Lemon at the end keeps a rich fish plate feeling sharp.

Prep, storage & reheating

• Start the rice before anything else — everything on this plate is quick, and the grain is the only component with a fixed clock.
• Press the salmon down gently for the first few seconds so the skin stays flat against the pan and crisps evenly.

Cook the salmon to order where you can. Any leftover fish should be cooled promptly, refrigerated covered and treated cautiously: eat it cold within a day, or reheat once until piping hot throughout. Cool and refrigerate the rice quickly in its own container and reheat it no more than once.

Prepping this for the week

Scaling one serving into several days is a planning problem: protein per portion, cost per week and the time you have to cook in one block.

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