YOUR SOLIN GENERATED RECIPE
Seared Salmon Filet with Steamed Green Beans and Wild Rice
Pan-seared salmon fillet served over a bed of nutty wild rice and tender steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
7 oz Wild Salmon Fillet
1/2 cup cooked Wild Rice
1 cup fresh Green Beans
1 tsp Extra Virgin Olive Oil
1 tbsp fresh Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Prepare the wild rice according to package instructions and set aside 1/2 cup for the serving.
Trim the ends of the green beans and steam them over boiling water for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a stainless steel or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact.
Sear the salmon for 4-5 minutes without moving it until the skin is crispy and releases easily from the pan.
Flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and reaches your desired level of doneness.
Arrange the wild rice and steamed green beans on a plate, top with the seared salmon, and drizzle with fresh lemon juice before serving.