Pan-Seared Rosemary Garlic Lemon Salmon with Wild Rice Blend and Green Beans

Salmon with fresh rosemary and garlic with a wild rice blend and green beans, spritzed with fresh lemon juice.

This recipe is a mouth-watering combination of flavors and textures. The salmon is seasoned with coarse kosher salt, seared in a skillet with butter and rosemary, and then served with a delicious sauce made from garlic, shallots, and chicken broth. The wild rice blend is cooked with chicken broth and soy sauce, making it savory and flavorful. The green beans are seasoned with garlic powder, onion powder, salt, and pepper, and sautéed until tender. The dish is completed with a bed of arugula and a squeeze of fresh lemon juice, giving it a bright and fresh taste. Overall, this dish is a perfect balance of savory and tangy flavors that will leave you feeling satisfied and content.

Servings

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Ingredients

For the Wild Rice Blend:

1 cup wild rice blend
3 cups chicken broth (plus 1/2 cup reserved for the salmon sauce)
1/2 teaspoon salt
2 tablespoons soy sauce

For the Salmon:

2 salmon filets, skin removed (optional)
2 sprigs fresh rosemary (one sprig plucked, one left whole)
1 shallot, finely diced
1 garlic clove, finely chopped or minced
Butter and high-smoke oil for pan-searing
Fresh arugula (for serving)
Fresh lemon wedges (for spritzing)

For the Green Beans:

2 cups fresh green beans, trimmed
1 tablespoon butter
1/4 teaspoon each: salt, pepper, garlic powder, onion powder

Instructions

Wild Rice Blend:

In a medium saucepan, combine 1 cup wild rice blend, 3 cups chicken broth, and 1/2 teaspoon salt.
Bring to a soft boil over medium-low heat. Reduce to a simmer and cook for approximately 40 minutes or until the rice is tender and the liquid is absorbed, stirring occasionally.
Stir in the soy sauce.

Salmon:

Season salmon filets with kosher salt and set aside.
In a carbon steel or cast iron skillet, melt 1 tablespoon of butter and 1 tablespoon of high-smoke oil over medium-high heat. Add one whole rosemary sprig and sauté until fragrant (about 1 minute).
Place the salmon filets in the skillet, searing each side for about 3 minutes or until cooked to your preference.
Remove salmon and rosemary from the skillet. Set aside.
In the same skillet, sauté the shallot, garlic, and plucked rosemary leaves until fragrant. Add the reserved 1/2 cup of chicken broth. Deglaze the pan by scraping any fond (browned bits) from the bottom. Simmer until reduced to a sauce consistency.

Green Beans:

In another skillet, melt 1 tablespoon of butter over medium-high heat.
Add the green beans and season with salt, pepper, garlic powder, and onion powder. Sauté until the beans are cooked to your desired tenderness.

Serving:

On each plate, create a bed of fresh arugula. Place a salmon filet on top.
Spoon the wild rice blend alongside the salmon.
Arrange the green beans next to the rice.
Drizzle the reduced sauce over the salmon.
Finish by spritzing fresh lemon juice over the salmon and rice.

Prepare 1 cup wild rice blend with 3 cups chicken broth and 1 teaspoon salt. Turn heat to high to bring to a boil. Soft boil on med-low heat for 10 minutes and reduce heat to low to simmer 40 minutes, stirring occasionally, until liquid is absorbed and rice is cooked tender.

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Remove the skin if desired and sprinkle with coarse kosher salt and set aside.

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Prepare 1 shallot, 1 garlic clove, and 2 sprigs rosemary.

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Finely dice 1 shallot and 1 garlic clove in a prep bowl with 2 sprigs of rosemary, one sprig plucked and one whole.

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In a preferably carbon steel or cast iron skillet, add 1 tablespoon high smoke point oil and 1 tablespoon butter at cold temp and turn heat to med-high.

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Heat until butter and oil begins to sizzle.

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Add 1 rosemary sprig to stir in the oil until fragrant, about a minute.

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Place the prepared salmon filets over top the rosemary sprig and let sear about 3 minutes.

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Flip over another 3 minutes or until salmon is cooked.

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Remove salmon and rosemary from pan and set aside to rest.

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Add diced shallot and garlic to pan and stir in the 1/2 cup remaining chicken broth with the rosemary leaves from the other sprig. Stir and scrape fond from bottom of pan to boil down into a sauce to spoon over the salmon at serving.

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Rice blend liquid is absorbed and ready to serve.

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Heat the green beans with butter and seasoning to med-high and stir until cooked to desired tenderness.

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Place a bed of arugula on 1/3 of a plate and add the salmon filet on top. Spoon the wild rice blend on 1/3 of the plate. Add the green beans on the other 1/3 of the plate. Spoon the pan sauce on top of the salmon. Spritz the salmon and rice with fresh squeezed lemon juice.