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Pan Seared Salmon with Wild Rice and Asparagus
Feeds: 2
Time:
25 minutes
Ingredients:
– One 3⁄4 lb piece of salmon with skin on cut in 4 pieces
– 1⁄2 Cup Wild rice
– Asparagus: About 14 or as many as you like
– One lemon
– 1⁄2 bottle Le Sauce & Co White Wine Lemon Garlic finishing sauce
Preparation
Rice:
Follow directions on the package. Some wild rice brands have different rice blends and therefore different cook times. Usually about 20-25 minutes.
Salmon:
Preheat skillet on high. Prep fish: place salmon on plate. Squeeze 1⁄4 lemon over fish, drizzle a little olive oil, add fresh cracked pepper & pinch of salt. With a little butter in the pan (not oil) sear on high, skin side down for about 3 – 4 min. Note: cook time will vary depending on thickness of fish. At this point the fish is medium-rare if you like your salmon a little more well done, flip and continue cooking for another 2 minutes. Take out of the pan and Squeeze 1⁄4 lemon on fish & let rest 2 min. before serving.
Asparagus:
In a small sauté pan, add a small amount of olive oil, on medium heat, sauté asparagus for about 3 min, turning a few times. Plate and season with a bit of fresh cracked pepper and a pinch of salt.
Sauce:
Pour Le Sauce & Co, White Wine Lemon & Garlic sauce in the saucepan and warm low for about 5 min, stirring 3 times. Or put in bowl and micro, covered, for 1 min. Stir a few times before serving.
Plating:
On a bed of rice, place salmon and asparagus. Liberally drizzle Le Sauce & Co, White Wine Lemon Garlic sauce on everything. POW!!! Deliciousness is served.
– Wine:
We are generally all red all the time and so an Oregon Pinot goes great with this meal. If you are a white wine person, I suggest a Chardonnay to match the wine that is in the sauce.
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Use my first Le Sauce tonight, Coconut Thai Red Curry.
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It's easy! Especially for dinner parties, but also for busy weeknights.
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We had beef tenderloin last night with a large group. I didn’t have time to make my own... read more
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