YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Herb Rice and Steamed Broccoli
Pan-seared salmon served over a bed of fluffy herb-flecked brown rice and tender steamed broccoli, finished with a squeeze of bright lemon and a buttery, crisp skin.
INGREDIENTS
5 ounces Wild Atlantic Salmon Fillet
1/2 cup Cooked Brown Rice
1 1/2 cups Fresh Broccoli Florets
1 1/2 tablespoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 tablespoon Fresh Parsley, chopped
PREPARATION
Prepare the brown rice according to package instructions or use pre-cooked rice for convenience.
Chop the broccoli into bite-sized florets and steam over boiling water until tender-crisp, approximately 5 minutes.
Pat the salmon fillet thoroughly dry with a paper towel and season lightly with salt and pepper.
Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear without moving for 4-5 minutes until the skin is golden and crisp.
Carefully flip the salmon and cook for another 2-3 minutes until the fish is just opaque throughout.
In a small mixing bowl, whisk together the remaining half tablespoon of olive oil, lemon juice, and chopped parsley.
Toss the warm cooked rice with the lemon-herb oil mixture until well coated.
Serve the crispy-skinned salmon immediately alongside the herb rice and steamed broccoli.