YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and crisp-tender steamed green beans, finished with a bright squeeze of lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon Fillet
1/3 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 Lemon Wedge
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice to save time.
Trim the ends of the green beans and steam them in a basket over boiling water for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat.
Place the salmon in the hot skillet skin-side down and sear for 4-5 minutes until the skin is crispy.
Flip the salmon carefully and cook for another 3-4 minutes or until the internal temperature reaches 145°F.
Plate the salmon alongside the brown rice and steamed green beans, finishing the dish with a fresh squeeze of lemon.