Seared Salmon Recipe

Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.

Toss the halved tomatoes with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and a pinch (1/8 tsp) of black pepper until evenly coated.

Spread the tomatoes cut-side up in a single layer on the prepared sheet. Roast in the oven for 1 to 1.25 hours, until the tomatoes are concentrated, slightly shriveled and sticky but not burned. Remove and let cool. Keep warm or store at room temperature until plating.

Rinse 1 cup wild rice blend under cold water using a fine mesh sieve to remove dust.

In a medium saucepan, combine rinsed rice, 2 cups low-sodium chicken or vegetable broth, 1 tablespoon butter or olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 35–45 minutes until rice is tender and liquid is absorbed (time depends on blend). If liquid is absorbed before rice is tender, add up to 1/4 cup hot water and continue cooking.

Remove from heat, fluff with a fork, stir in 1 tablespoon minced fresh parsley, then cover and let rest 5 minutes. Keep warm for plating.

If making fresh pesto: In a food processor combine 1 cup basil, 2 tablespoons toasted pine nuts, 2 tablespoons grated Parmesan, 1 garlic clove, and 1/8 teaspoon salt. Pulse while drizzling in 3 tablespoons olive oil until a smooth but slightly chunky pesto forms. Taste and adjust salt as needed. Reserve 1/4 cup for plating; store any extra refrigerated.

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (adjust proportions if cooking two pieces). Let sit at room temperature for 10 minutes.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until very hot. Add 2 tablespoons olive oil and swirl to coat.

Place salmon fillets skin-side down in the pan, pressing gently with a spatula for 10–15 seconds to ensure even contact. Cook without moving for 4–5 minutes, until the skin is crisp and you see the cooked ring rise about two-thirds up the side.

Flip the fillets and add 1 tablespoon butter to the pan. Tilt the pan and spoon the butter over the top of the fish (basting) for 1–2 minutes, cooking to medium doneness (internal temperature about 125–130°F / 52–54°C) for moist, slightly medium salmon. Cook an additional 1–2 minutes if you prefer medium-well.

Remove salmon from the pan and rest for 2 minutes while finishing plating.

In a small bowl, toss 2 cups baby arugula with 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon juice, and a pinch of salt and pepper to taste. This lightly dresses the greens.

On each plate, place a bed of 1/2 cup cooked wild rice (about 1 cup cooked per serving total; adjust if needed). Arrange a small mound of dressed arugula beside or partially on top of the rice.

Place an 8 oz seared salmon fillet atop the rice and/or arugula.

Spoon 2–3 tablespoons oven-dried tomatoes over and around the salmon.

Dot or drizzle about 2 tablespoons basil pesto over the salmon (or put 1 tablespoon on each fillet). If using whole basil leaves for garnish, tuck a few between tomatoes and salmon for color and aroma.

Finish with a light drizzle (about 1 teaspoon per plate) of extra-virgin olive oil and a final grind of black pepper. Serve immediately.