Seared Salmon with Rice Pilaf

Seared Salmon with Rice Pilaf

This seared salmon with rice pilaf is a quick, healthy and flavorful dish. Excellent for a weeknight dinner and could be dressed up for a delicious dinner party.


½ cup multi-grain rice, soaked for 30 minutes and rinsed
1 tablespoon olive oil
½ medium onion, diced
1 clove garlic, minced
¼ cup oyster or cremini mushrooms, sliced
1 cup chicken or vegetable broth
1 tablespoon slivered almonds
1 tablespoon fresh parsley, chopped

for the salmon:
2 (6-ounce) wild salmon fillets, skin and pin bones removed
1 teaspoon olive oil
salt and freshly ground black pepper


the rice pilaf:
Heat oil in a large saucepan on medium heat. Cook onions until translucent. Add garlic plus a pinch of salt and pepper, cook for 1 minute. Add mushrooms and cook until soft. Stir in rice and cook for 3 minutes. Add broth, turn heat to high and bring to a boil. Cover, reduce heat to simmer and cook for 15 minutes or until tender but not done.

Add almonds, replace cover and cook for 5 to 10 minutes or until done.
Season to taste with salt and pepper. Garnish with parsley.

the salmon:
Season salmon with salt and freshly ground pepper. Set a sauté pan on medium-high and heat olive oil. Place the salmon in the oil and reduce heat to medium. Once a golden crust has formed, (4-6 minutes) flip the salmon and cook for additional 2-3 minutes, until the fish flakes easily when tested with a fork.

To serve, divide rice pilaf between two plates. Place a salmon fillet on each plate, sprinkle with parsley and enjoy.

Makes 2 servings

Local fish and seafood purchased in season tastes best and is your best buy for the money. The trick is to be flexible and watch for specials at your local supermarket.

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