Golden Pan Seared Salmon With Herb Butter Rice Recipe

About this recipe

Golden Pan-Seared Salmon with Herb Butter Rice is a delightful German-inspired meal that combines perfectly seared salmon fillets with fragrant herb butter rice. The salmon, rich in omega-3 fatty acids, is seasoned simply to let its natural flavors shine, while the basmati rice is infused with the aromas of garlic, parsley, and dill in buttery perfection. This meal is not only a feast for the taste buds but also packs a nutritious punch with 84 grams of protein, making it ideal for gym-goers or anyone seeking a high-protein dinner. The recipe is straightforward yet rewarding, with a cooking time of just 35 minutes, ensuring it's accessible even on busy evenings. Serve this comforting dish with a wedge of lemon for a zesty finish and enjoy it fresh and warm for the ultimate dining experience.

Ingredients

• 230G Mowi Asc Scottish Salmon Fillets
• - Anchor Salted Butter 200g
• NaN Tilda Long Grain Rice
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g
• 250 Ml Trs Lemon Juice 250Ml
• - Schwartz Flat Leaf Parsley
• NaN Top Op Suva Dill Seeds

Instructions

1. 1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 10 minutes.
2. 2. Pat the salmon fillets dry with a paper towel and season them with sea salt, black pepper, and a drizzle of lemon juice.
3. 3. Heat 1 tablespoon of olive oil in a skillet over medium heat, then add the salmon fillets skin-side down.
4. 4. Cook the salmon for 4-5 minutes on each side until golden brown and cooked through, then set aside on a plate.
5. 5. In the same skillet, add the remaining olive oil and butter, allowing the butter to melt completely.
6. 6. Mince the garlic and sauté it in the skillet for about 1 minute until aromatic, being careful not to burn it.
7. 7. Add the soaked and drained basmati rice to the skillet and stir to coat the grains in the butter and garlic mixture.
8. 8. Pour the water into the skillet, bring to a boil, then reduce the heat to low and cover with a lid.
9. 9. Cook the rice for 15 minutes until tender, then remove from heat and let it sit covered for another 5 minutes.
10. 10. Finely chop the parsley and dill, then fold them gently into the cooked rice along with a pinch of sea salt.
11. 11. Plate the herb butter rice onto serving dishes and top with the pan-seared salmon fillets.
12. 12. Garnish with additional parsley or a wedge of lemon, and serve immediately while warm.