YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served with steamed green beans and nutty brown rice, featuring a perfectly crisp skin.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Prepare the brown rice ahead of time or according to package instructions.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until tender-crisp.
Pat the salmon fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon skin-side down in the pan and press gently with a spatula to ensure even contact.
Sear the salmon for 4-5 minutes until the skin is golden and crisp, then flip and cook for another 2-3 minutes for medium-rare.
Serve the seared salmon alongside the steamed green beans and warm brown rice, finishing with a fresh squeeze of lemon if desired.