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.

Ingredients

Wild Rice Blend

  • 1 cup wild rice blend
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 2 tablespoon soy sauce (stir in the end)

Salmon

  • 2 salmon filets
  • 2 sprigs fresh rosemary
  • Fresh arugula for plate bedding
  • 1 finely diced shallot
  • 1 finely chopped or minced garlic clove
  • Butter and high smoke oil for pan searing
  • Fresh lemon for spritzing before serving

Green Beans

  • 2 cups fresh green beans
  • 1 tablespoon butter for sautéing
  • Seasoning:
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder

Instructions

Wild Rice Blend

  1. Prepare 3 1/2 cups of chicken broth. I use Better than Bouillon base mixing 1 teaspoon per 1 cup of boiling water.
  2. Measure 1 cup of dry rice blend into a medium sized saucepan and add 1 teaspoon of salt.
  3. Stir 3 cups of broth (reserving 1/2 cup for salmon sauce) into the rice and 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.

Salmon

  1. Remove the skin if desired and sprinkle with coarse kosher salt and set aside.
  2. Finely dice 1 shallot and 1 garlic clove in a prep bowl with 2 sprigs of rosemary, one sprig plucked and one whole.
  3. Timing: Begin after the rice has been cooking about 30 minutes.
  4. 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 until the oils are sizzling and add 1 rosemary sprig to stir in the oil until fragrant, about a minute.
  5. Place the prepared salmon filets over top the rosemary sprig and let sear about 3 minutes and flip over another 3 minutes until salmon is cooked.
  6. Remove salmon and rosemary from pan and set aside to rest.
  7. 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.

Green Beans

  1. Prepare green beans in a skillet with 1 tablespoon butter and salt, pepper, garlic powder, and onion powder but do not turn on burner yet.
  2. Timing: Begin beans once the rice is cooked and salmon sauce is simmering to prevent overcooking the beans.
  3. Heat the green beans to med-high and stir until cooked to desired tenderness.

Serving

  1. 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.
  2. Spritz the salmon and rice with fresh squeezed lemon juice.

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.

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

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

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

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.

Heat until butter and oil begins to sizzle.

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

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

Flip over another 3 minutes or until salmon is cooked.

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

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.

Rice blend liquid is absorbed and ready to serve.

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

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.