Elevate your plate
A gourmet meal experience in minutes
Pan Seared Salmon with Wild Rice and Asparagus
– 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
Follow directions on the package. Some wild rice brands have different rice blends and therefore different cook times. Usually about 20-25 minutes.
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.
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.
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.
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.
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.