Pan Seared Salmon Recipe
creamy parmesan sun dried tomato sauce / wilted spinach / black rice / heirloom carrots
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Ingredients
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For the Salmon
For the Creamy Parmesan Sun Dried Tomato Sauce
For the Wilted Spinach
For the Black Rice
For the Heirloom Carrots
Method
Cooking the Black Rice
- 1
Prepare the Black Rice
Rinse the black rice under cold water. In a medium pot, combine black rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed.
Preparing the Heirloom Carrots
- 2
Cooking the Spinach
- 3
Wilt the Spinach
In the same skillet, add olive oil and heat over medium heat. Add fresh spinach and cook until just wilted, about 2-3 minutes. Season with salt to taste. Remove from heat and set aside.
Making the Sauce
- 4
Prepare the Creamy Sauce
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in chopped sun-dried tomatoes, heavy cream, and grated parmesan cheese. Allow to simmer for about 5-7 minutes, stirring constantly until the sauce thickens. Stir in chopped basil and set aside.
Cooking the Salmon
- 5
Pan-Seared Salmon
In a large skillet, heat olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for 4-5 minutes until crispy. Flip the salmon and cook for an additional 3-4 minutes until cooked through.
Plating
- 6
Assemble the Dish
On each plate, add a serving of black rice, top with wilted spinach, place a salmon fillet on top, and drizzle with creamy parmesan sun-dried tomato sauce. Arrange sautéed heirloom carrots on the side.
