Grilled Salmon Patty with Mixed Greens and Brown Rice

Ingredients

• Salmon patty 140 g
• Mixed greens 2 cups
• Brown rice cooked 1/3 cup
• Olive oil 1 tbsp

Method

1. Prepare Ingredients. Gather all ingredients. Make sure the salmon patty is thawed if previously frozen. Wash and dry the mixed greens thoroughly to remove any dirt or grit. Have the cooked brown rice ready and warm it slightly if it is cold.
   Tip: Drying the greens well helps prevent sogginess and keeps the salad fresh.
2. Heat the Grill Pan. Place a grill pan or non-stick skillet on medium heat. Add half of the olive oil (about 1/2 tbsp) and allow it to heat until shimmering but not smoking. This will prevent the salmon patty from sticking.
   Tip: Use a spatula to test if the pan is hot enough by flicking a drop of water; it should sizzle immediately.
3. Cook the Salmon Patty. Place the salmon patty gently onto the hot pan. Cook for about 6-7 minutes on the first side without moving it to develop a nice crust. Flip carefully and cook the other side for another 6-7 minutes until the patty is cooked through and flakes easily with a fork.
   Tip: Avoid pressing down on the patty while cooking to keep it juicy.
4. Prepare the Mixed Greens. While the salmon cooks, drizzle the remaining 1/2 tbsp olive oil over the mixed greens. Toss gently to coat the leaves evenly. Optionally, season with a pinch of salt and pepper to taste.
   Tip: Toss the greens just before serving to keep them crisp.
5. Plate the Dish. Place the cooked salmon patty on a plate. Arrange the dressed mixed greens beside it. Serve the warm brown rice (1/3 cup) alongside or in a small bowl. Enjoy immediately for best flavor and texture.
   Tip: Use a fork to fluff the rice before serving to improve texture.

Pro tips

• If you don’t have a grill pan, a regular non-stick skillet works well for cooking the salmon patty.
• To add extra flavor, consider squeezing fresh lemon juice over the salmon patty just before serving.