Pan Seared Salmon** Recipe
Dan’s “dirty rice” made with pork sausage, peppers & onions, and topped with Stone Bros. & Byrd spicy Chow Chow and sauteed broccolini.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Dirty Rice
In a large skillet over medium heat, add the pork sausage and cook until browned, breaking it apart with a spatula. Add the diced bell pepper and onion, and sauté until softened.
- 2
Cook the Rice
Stir in the long-grain rice and cook for 1-2 minutes until slightly toasted. Pour in the chicken broth, add salt and pepper, and bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
- 3
Sear the Salmon
While the rice is cooking, heat olive oil in a separate skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes, until the skin is crispy. Flip and cook for another 3-4 minutes, or until the salmon is cooked to your preference.
- 4
Cook the Broccolini
In a pot of boiling water, blanch the broccolini for 2-3 minutes until bright green and tender-crisp. Drain and set aside.
- 5
Plate the Dish
To serve, spoon the dirty rice onto plates, top with a salmon fillet, add a generous scoop of spicy Chow Chow, and place the broccolini on the side.