Pan-seared salmon with prawns, black rice and asparagus is a Mediterranean-inspired dish that combines seafood with fresh vegetables and a rich, flavorful rice garnish.

The salmon is gently seared until golden on the outside while remaining tender and juicy inside. It is served with sautéed prawns, black rice made with squid ink and grilled green asparagus. Lemon and fresh thyme provide a fresh aromatic finish that balances the richness of the dish.

This elegant recipe is ideal for a special lunch, an intimate dinner or any occasion when you would like to serve a restaurant-style seafood dish at home.

A Brief History and Inspiration

The combination of fish, seafood, rice and vegetables is deeply rooted in Mediterranean cuisine, particularly in the coastal regions of Spain.

Black rice, recognized by its distinctive dark colour, gets its characteristic appearance and flavour from squid ink. It is closely associated with Mediterranean seafood cooking and traditional Spanish rice dishes.

In this recipe, the black rice is served as a garnish for the salmon and prawns, creating a balanced dish with contrasting colours, textures and flavours.

Pan-Seared Salmon with Prawns, Black Rice and Asparagus

Ingredients

For the Salmon

• 2 salmon fillets, approximately 180-200 g each
• 1 tablespoon extra virgin olive oil
• Salt
• Freshly ground black pepper

For the Prawns

• 4 large prawns, peeled and deveined
• 1 tablespoon extra virgin olive oil
• 1 garlic clove, finely chopped
• Salt
• Black pepper
• A few drops of lemon juice

For the Black Rice

• 180 g short-grain rice
• 1 sachet squid ink, approximately 4-5 g
• 1/2 onion
• 1 garlic clove
• 1/2 green pepper
• 500-550 ml fish stock
• 50 ml white wine
• 2 tablespoons extra virgin olive oil
• Salt

For the Asparagus

• 8 green asparagus spears
• 1 tablespoon extra virgin olive oil
• Salt
• Freshly ground black pepper

To Finish

• 1 lemon
• Fresh thyme
• Extra virgin olive oil

Method

1. Prepare the Black Rice

Finely chop the onion, garlic and green pepper.

Heat the olive oil in a wide pan or shallow casserole. Add the vegetables and cook over medium heat until softened.

Add the rice and cook for 1-2 minutes, stirring so that the grains absorb the flavours of the vegetables.

Pour in the white wine and allow the alcohol to evaporate.

Dissolve the squid ink in some of the fish stock and add it to the rice together with the remaining hot stock.

Stir gently and cook according to the rice manufacturer’s recommended cooking time, usually around 16-18 minutes.

Adjust the seasoning and keep the rice warm while preparing the seafood.

2. Prepare the Asparagus

Wash the asparagus and trim off the tougher ends.

Heat a frying pan or griddle with a small amount of olive oil.

Cook the asparagus for several minutes, turning them occasionally so they brown evenly.

Season with salt and black pepper and set aside.

The asparagus should be tender while retaining a slight bite.

3. Cook the Salmon

Pat the salmon fillets completely dry with kitchen paper and season with salt and pepper.

Heat a frying pan or griddle over medium-high heat and add the olive oil.

Place the salmon skin-side down and cook for several minutes without moving it unnecessarily.

Once the skin is golden and crisp, turn the salmon over and finish cooking on the other side.

The centre should remain moist and tender. Avoid overcooking the salmon.

Remove it from the pan and allow it to rest for a couple of minutes.

4. Sauté the Prawns

Using the same pan, add a little more olive oil if necessary.

Add the chopped garlic and cook briefly, taking care not to brown it too much.

Add the prawns and sauté for approximately 1-2 minutes on each side, until they are fully cooked and have changed colour.

Add a few drops of lemon juice and remove from the heat.

5. Assemble the Dish

Place a portion of black rice towards the back or side of the plate.

Position the salmon alongside the rice, keeping the golden crisp skin visible.

Place two prawns on top of the salmon.

Arrange the asparagus neatly on one side of the plate.

Finish with a lemon wedge or slice, a few fresh thyme leaves and a small drizzle of extra virgin olive oil.

Tips for a Restaurant-Style Result

To achieve crisp salmon skin, dry the fillets thoroughly before cooking and avoid moving them during the first few minutes.

Use a good-quality fish stock to give the black rice greater depth of flavour.

Do not overcook the prawns. A short cooking time helps them remain firm and juicy.

The asparagus should provide a fresh, slightly crisp contrast, so avoid cooking it for too long.

Use lemon sparingly. Its purpose is to add freshness and balance the richness of the salmon, prawns and black rice.

Presentation

For an elegant presentation, avoid overcrowding the plate.

Use the black rice as a visual base, position the salmon as the main element and arrange the prawns and asparagus in a balanced way.

The contrast between the golden salmon, dark rice and green asparagus creates a sophisticated presentation without requiring unnecessary garnishes.

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