Seared Salmon Recipe
Forbidden rice, roasted carrots, lemon dill sauce
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Ingredients
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Main Ingredients
Lemon Dill Sauce
For Cooking
Method
Preparation
- 1
Cook the Forbidden Rice
Rinse the forbidden rice under cold water. In a pot, combine the rice with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 30-35 minutes until tender. Fluff with a fork and set aside.
- 2
Roast the Carrots
Preheat the oven to 400°F (200°C). Peel and cut the carrots into sticks. Toss them in a bowl with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and slightly caramelized.
Cooking the Salmon
- 3
Sear the Salmon
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, add the salmon skin-side down. Sear for about 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until cooked through.
Making the Lemon Dill Sauce
- 4
Prepare the Sauce
In a small bowl, combine Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Mix well until smooth. Adjust seasoning to taste.