YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon and golden tofu cubes served over nutty brown rice and tender asparagus, finished with a squeeze of zesty lemon.
INGREDIENTS
4.5 oz Wild Salmon Fillet
4 oz Firm Tofu, cubed
1/3 cup cooked Brown Rice
1 cup Asparagus spears
3/4 tsp Extra Virgin Olive Oil
Lemon wedge and sea salt to taste
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Press the tofu to remove excess moisture, then cut into one-inch cubes and season lightly with salt.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and arrange the tofu cubes around the fillet.
Sear the salmon for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until desired doneness.
While the salmon cooks, turn the tofu cubes every few minutes until all sides are golden brown and slightly firm.
Steam the asparagus spears for 3-5 minutes until they are bright green and tender-crisp.
Fluff the pre-cooked brown rice and plate it alongside the seared salmon, golden tofu, and steamed asparagus.
Garnish the entire plate with a fresh lemon wedge and an extra sprinkle of cracked black pepper.