YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared sockeye salmon served with tender-crisp steamed green beans and nutty brown rice, finished with a squeeze of zesty lemon.
INGREDIENTS
6.35 oz Sockeye Salmon Fillet
3/4 cup cooked Brown Rice
150g Green Beans
1 tsp Extra Virgin Olive Oil
Fresh Lemon Wedge
PREPARATION
Pat the salmon fillet dry with a paper towel and season lightly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 4 to 5 minutes until the skin is golden and crisp.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily.
While the salmon sears, place the green beans in a steamer basket over boiling water and steam for about 5 minutes until tender-crisp.
Warm the pre-cooked brown rice in a small saucepan or microwave until steaming.
Plate the salmon alongside the rice and green beans, finishing the dish with a generous squeeze of fresh lemon juice.