Pan Seared Salmon Recipe
fresh Atlantic salmon (6oz) with a fruit gastrique, lemon jasmine rice, seared brussel sprouts with side salad
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Ingredients
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Main Ingredients
Fruit Gastrique
Seasoning and Dressing
Method
Preparation
- 1
Prepare the Fruit Gastrique
In a small saucepan, combine the fresh fruit, sugar, and white vinegar. Cook over medium heat until the mixture thickens and the fruit breaks down, about 10-15 minutes. Set aside.
- 2
Cook the Jasmine Rice
In a medium saucepan, bring 2 cups of water to a boil. Add jasmine rice, cover, and reduce heat to low. Cook for about 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and mix in 1 tablespoon of lemon juice.
Cooking
- 3
Sear the Salmon
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the salmon with salt and black pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes, then flip and cook for another 3-4 minutes or until cooked through.
- 4
Sear the Brussels Sprouts
In the same skillet, add another tablespoon of olive oil. Add halved Brussels sprouts, cut side down. Season with salt and black pepper. Sear for 5-7 minutes until golden brown and tender.
Assembly
- 5
Plate the Dish
On a plate, serve a portion of lemon jasmine rice, top with the seared salmon, drizzle with fruit gastrique, and arrange the seared Brussels sprouts on the side. Add a side of mixed salad greens dressed with olive oil and lemon juice.