Pan-Seared Salmon with Wild Rice and Garlic Butter Green Beans
Salmon with fresh rosemary and garlic with a wild rice blend and green beans, spritzed with fresh lemon juice.
Servings
2
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
Cook the Wild Rice Blend
In a medium saucepan, combine wild rice blend, chicken broth, and salt. Bring to a gentle boil, then reduce heat to a simmer. Cook for ~40 minutes, stirring occasionally, until rice is tender and liquid is absorbed. Stir in soy sauce and keep warm.
Sear the Salmon
Pat salmon fillets dry and season with kosher salt. Heat butter and oil in a cast iron or carbon steel skillet over medium-high heat. Add whole rosemary sprig; sauté 1 minute until fragrant. Place salmon fillets skin-side down (if skin-on) and sear ~3 minutes per side, until cooked to your preference. Remove salmon and rosemary, set aside.
Make the Pan Sauce
In the same skillet, add shallot, garlic, and plucked rosemary leaves. Sauté 1–2 minutes until fragrant. Pour in reserved ½ cup chicken broth and deglaze, scraping up browned bits. Simmer until liquid reduces into a sauce consistency.
Cook the Green Beans
In another skillet, melt butter over medium-high heat. Add green beans, season with salt, pepper, garlic powder, and onion powder. Sauté until beans are crisp-tender or to your desired doneness.
Assemble & Serve
On each plate, place a bed of fresh arugula. Set the salmon fillet on top. Spoon wild rice blend alongside, and arrange green beans next to it. Drizzle the rosemary pan sauce over the salmon. Finish with a spritz of fresh lemon juice over 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.
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.
