Instructions
Step 1. Rinse the jasmine rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 10 minutes.
Step 2. Bring a pot of water to a gentle boil. Carefully add the eggs and cook for 7 minutes for jammy centers. Transfer immediately to an ice bath and cool for 5 minutes before peeling.
Step 3. Preheat a skillet over medium-high heat. Pat the salmon fillets dry and season with garlic powder, paprika, salt, and black pepper.
Step 4. Heat ½ tablespoon olive oil in the skillet. Place the salmon skin-side down (if using skin-on fillets) and cook for 4–5 minutes. Flip and cook for another 3–4 minutes until the salmon is cooked through and lightly browned.
Step 5. While the salmon cooks, toss the asparagus with the remaining olive oil and a pinch of salt.
Step 6. Roast the asparagus in a 425°F (220°C) oven for 10–12 minutes, or sauté in a skillet until tender and lightly charred.
Step 7. Slice the avocado and drizzle with lemon juice to prevent browning.
Step 8. Fluff the cooked rice with a fork and divide it between serving plates.
Step 9. Arrange the salmon, asparagus, avocado slices, and peeled jammy eggs around the rice.
Step 10. Serve immediately with lemon wedges if desired.
Storage and Reheating Tips
Store leftover salmon, rice, and asparagus in an airtight container in the refrigerator for up to 3 days.
Keep avocado separate and slice fresh when serving for the best texture and color.
Store peeled eggs in a sealed container in the refrigerator for up to 2 days.
Reheat the salmon, rice, and asparagus gently in the microwave or a covered skillet over low heat until warmed through.
Avoid overheating the salmon to maintain its moisture and tenderness.
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