YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild sockeye salmon served alongside fiber-rich steamed green beans and nutty brown rice, finished with a squeeze of bright lemon.
INGREDIENTS
7 oz Wild Sockeye Salmon fillet
1/2 cup cooked Brown Rice
1 cup fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
Sea salt and black pepper to taste
PREPARATION
Prepare the brown rice according to package instructions until tender and fluffy.
Trim the ends of the green beans and place them in a steamer basket over boiling water for 5-7 minutes until vibrant and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-toxic stainless steel or cast iron skillet over medium-high heat.
Place the salmon skin-side down in the hot pan and sear for 4-5 minutes without moving it to ensure the skin becomes crispy.
Carefully flip the salmon and cook for an additional 2-3 minutes until the fish is just opaque and flakes easily with a fork.
Transfer the salmon to a plate alongside the brown rice and steamed green beans.
Drizzle the entire plate with fresh lemon juice and a final sprinkle of sea salt before serving.