Pan Seared Salmon with Soy Tossed Mushrooms & Zucchini-Thyme Rice

Directions

1. 1. Wash the produce, trim the leek ends, and rinse the white and pale green parts. Slice the leek crosswise into ¼-inch pieces and set aside.
2. 2. Slice the zucchini and add it to the leek pieces. Strip the thyme leaves from the stems and add them to the bowl.
3. 3. Rinse the jasmine rice under cold water until the water runs clear.
4. 4. In a medium saucepan, heat a little oil and add the leek, zucchini, thyme, and rice; cook, stirring, for 2–3 minutes.
5. 5. Add broth and a pinch of salt; bring to a boil. Cover, reduce heat to low, and simmer until the liquid is absorbed, about 15–18 minutes. Remove from heat and let stand, still covered, for 5 minutes.
6. 6. While the rice rests, pat the salmon dry and season the top with salt and pepper. Prep a skillet over medium-high heat.
7. 7. Add oil to the skillet, place the salmon skin-side down, and cook for about 3–4 minutes per side until the flesh is opaque. Transfer to a plate and loosely cover.
8. 8. Wipe the skillet clean, add a little more oil, and sauté the mushrooms and minced garlic until softened, 4–5 minutes.
9. 9. Stir in soy sauce and cook for another 1–2 minutes until the liquid evaporates. Remove from heat.
10. 10. Fluff the rice and divide it among plates, top with the salmon, then spoon the mushroom mixture over each portion.