Pan-seared Salmon Recipe

Prep

Rinse the rice under cold water until the water runs clear; drain. Drain and rinse canned black beans if using. Finely chop onion and mince garlic; dice green bell pepper.

Sauté aromatics

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and diced bell pepper; sauté 4–5 minutes until softened. Add minced garlic and tomato paste; cook 1 minute, stirring to bloom the paste.

Cook rice

Add the rinsed rice to the pan and stir to coat with the aromatics for 1–2 minutes. Pour in 3.5 cups broth, add bay leaf, ground cumin, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until rice is tender and liquid absorbed.

Finish

Remove from heat, discard bay leaf, gently fold in the black beans and chopped cilantro (or parsley). Cover and let rest 5 minutes before fluffing with a fork.

Trim woody ends from asparagus. Toss spears with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

Heat a large skillet or grill pan over medium-high heat. Add asparagus in a single layer and cook, turning occasionally, 6–8 minutes until tender-crisp and lightly charred. Alternatively roast at 425°F (220°C) for 10–12 minutes. Finish with lemon zest if using and keep warm.

Sauté shallot and garlic

In a small saucepan or skillet over medium heat, melt 2 tablespoons butter. Add the minced shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and reduce

Pour in 1/2 cup dry white wine and increase heat to medium-high. Let simmer 2–3 minutes until reduced by about half.

Finish sauce

Lower heat to medium-low. Stir in remaining 2 tablespoons butter and 2 tablespoons heavy cream until combined and slightly thickened. Add lemon juice, chopped parsley, 1/2 teaspoon salt and black pepper to taste. Keep warm on very low heat; do not boil.

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides with 1.5 teaspoons kosher salt and 1 teaspoon freshly ground black pepper (adjust to taste). Let sit 5–10 minutes at room temperature.

Sear skin-side down

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When fat is shimmering and butter foaming, place salmon fillets skin-side down, pressing gently with a spatula for 15 seconds to ensure even contact. Cook 4–6 minutes without moving until skin is crisp and releases easily from the pan (time depends on thickness).

Finish cooking

Flip fillets and reduce heat to medium. Spoon a little garlic white wine butter sauce into the pan around the fillets and baste the top for 1–3 minutes, or cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium. For well-done, cook to 140°F (60°C). Remove salmon to a plate and tent loosely with foil to rest 2–3 minutes.

Plate

Place a scoop of diri kole on each plate, add a portion of asparagus, set a salmon fillet atop the rice or alongside. Spoon additional garlic white wine butter sauce over each fillet and garnish with extra chopped parsley and a lemon wedge if desired.