Spanish paprika salmon with garlic rice

Heat a saucepan over medium heat with 20 ml of extra virgin olive oil.

Add the thinly sliced garlic and stir continuously so it sautes evenly without browning, about 2 minutes, until fragrant.

Add the water, season generously with sea salt, raise to high heat and mix.

Rinse the rice in a fine sieve under water about a minute until it runs clear.

Once the water boils, add the rice, mix, lid the pan, drop to low heat and simmer about 15 minutes until just cooked through.

Heat a large fry pan over medium heat with 30 ml of extra virgin olive oil.

Pat the salmon fillets completely dry on paper towels, season one side with sea salt and black pepper, and cut each fillet into 1 inch bite-sized pieces.

Mix the smoked paprika, garlic powder, onion powder and dried parsley in a large bowl, then add the salmon and toss until fully coated.

Add the salmon to the hot pan in a single layer, evenly spaced, and cook about 3 to 4 minutes until just cooked through without overcooking, then remove.

Once the rice has virtually no liquid left, take the lid and the pan off the heat and fluff gently with a fork to separate the grains.

Plate the rice with the salmon alongside, squeeze fresh lemon juice over the salmon and garnish with fresh parsley.