Monday, December 19, 2016

Pan Seared Salmon & Green Wild Rice

   Sometimes a recipe can look so beautiful in the pictures- it seems intimidating to even attempt. In reality though, its only because the ingredients are so naturally beautiful that it seems this way. Almost all the recipes on The Rosiest Cheeks are aimed to be made quickly, with good ingredients, and few steps. Here's an easy recipe that makes a filling and new dinner in less than an hour. 

2 dinner size pieces Scottish Salmon, skin on
extra virgin olive oil
kosher salt 
coarse black pepper
1 cup wild rice
2 garlic cloves, minced
1 bunch chives, small chopped 
1/2 bunch curly parsley, 
washed, trimmed and small chopped 
1 bunch cilantro, 
washed, trimmed, small chopped
1 tbsp lemon zest
2 tbsp lemon juice
1/4 cup extra virgin olive oil

1. Rinse salmon well and pat dry until completely dry. drizzle both sides of salmon with olive oil, kosher salt, coarse black pepper. rub salmon until evenly covered. heat a large grill pan or cast iron skillet over a high flame. once pan begins to smoke add both sides of salmon skin side down. cook salmon for 2 minutes on each side, until salmon skin is evenly crisp and salmon is light pink in the center. serve salmon skin side up so it remains crisp. 

2. Cook wild rice according to bag instructions. In a bowl whisk together the garlic, chives, parsley, cilantro, lemon zest, lemon juice, and extra virgin olive oil. stir in the warm wild rice. season with kosher salt and coarse black pepper. 

Serve salmon skin side up on top of the wild rice. 

Yields: 2 Servings 

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