YOUR SOLIN GENERATED RECIPE
Pan-Seared Salmon with Asian Fermented Vegetables
Pan-seared salmon fillet served with a vibrant medley of steamed broccoli and carrots, finished with the tangy crunch of fermented vegetables.
INGREDIENTS
6.5 oz Salmon fillet
0.5 tbsp Extra virgin olive oil
1 cup Broccoli florets
0.5 cup Carrots
0.25 cup Fermented vegetables
1 tbsp Tamari
1 tsp Fresh ginger
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with sea salt and black pepper.
In a small bowl, whisk together the tamari, grated fresh ginger, and minced garlic to create a simple glaze.
Place the broccoli florets and sliced carrots in a steamer basket over boiling water; cover and steam for 5 to 6 minutes until tender-crisp.
While the vegetables steam, heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon in the hot skillet, skin-side down, and sear for 4 to 5 minutes until the skin is crispy.
Flip the salmon carefully and cook for an additional 3 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the skillet from heat and pour the tamari-ginger glaze over the salmon, allowing it to warm through for 30 seconds.
Plate the steamed vegetables alongside the salmon and top the dish with the fermented vegetables for a probiotic boost.