YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over fluffy brown rice and steamed green beans, finished with a squeeze of lemon and a sprinkle of toasted sesame seeds.
INGREDIENTS
6.5 ounces Wild Sockeye Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Steamed Green Beans
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
0.5 teaspoon Toasted Sesame Seeds
PREPARATION
Season the salmon fillet 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 pan skin-side down and sear for about four minutes until the skin is golden and crispy.
Flip the fillet carefully and continue cooking for another two to three minutes until the fish is opaque and flakes easily.
Steam the green beans in a steamer basket over boiling water for five minutes until they are bright green and crisp-tender.
Fluff the warm brown rice with a fork and arrange it on a plate alongside the steamed vegetables.
Top the rice with the seared salmon and finish the dish with a squeeze of fresh lemon and a sprinkle of toasted sesame seeds.