Kitchen area: Pan-fried salmon


Welcome to the kitchen area of ​​the Air Comfort Solutions kitchen.

We are happy to welcome chef Geoff VanGlabbeek from Montereau to the lounge, who is preparing a pan-fried salmon.

You can check out the recipe below and find more HERE.

Pan-fried salmon


·1 cup jasmine rice

·1 ¼ cup cold water

·1 teaspoon sesame oil

·1 tbsp. Sesame seeds

·1 tbsp. Green onion, finely chopped

·1 C. Olive oil

·4 to 6 ounces of salmon

·4 oz. Sweet chili sauce


  1. Place the rice, water and sesame oil in a medium saucepan. Bring to a rapid boil without a lid.
  2. Reduce heat to low to simmer gently, put the lid on.
  3. Cook for 12 minutes or until the water is absorbed by the rice. Resist the urge to open the lid early.
  4. Keep the lid on and let stand 10 minutes before serving.
  5. Add the sesame seeds and green onions and stir the rice with a fork.
  6. Heat a medium sauté pan over medium-high heat and add the oil
  7. Gently sear the salmon on each side then put the sauté pan in a 350ºF oven for 5 minutes to finish cooking.
  8. Add the sweet chili sauce to the skillet to coat the salmon.
  9. Serve over jasmine rice and pour the remaining sauce on top

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