YOUR SOLIN GENERATED RECIPE
Seared Salmon with Garlic Green Beans and Brown Rice
Pan-seared wild salmon served with garlic-sautéed green beans and fluffy brown rice, featuring beans that are perfectly crisp-tender.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon
0.5 cup Cooked Brown Rice
1 cup Fresh Green Beans
1.5 teaspoons Extra Virgin Olive Oil
2 cloves Garlic, minced
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.
Pat the salmon fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a medium non-stick skillet over medium-high heat.
Place the salmon in the pan and sear for 4-5 minutes until the skin is golden and crispy.
Flip the salmon carefully and cook for another 2-3 minutes until cooked to your preferred level of doneness, then remove from the pan and let rest.
In the same skillet, add the remaining oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Toss in the green beans along with a tablespoon of water, then cover the pan for 3 minutes to steam-sauté.
Remove the lid and continue cooking the beans for 1-2 minutes until the water has evaporated and the beans are tender but still have a bite.
Plate the seared salmon alongside the fluffy brown rice and the garlic-infused green beans.