Pan Seared Atlantic Salmon Recipe

Cook rice

Rinse 1.5 cups brown rice under cold water until water runs clear. In a medium saucepan bring 3 cups water or stock, 1/2 tsp salt, and 1 tsp olive oil to a boil. Add rice, stir once, reduce heat to low, cover tightly and simmer 40-45 minutes until tender. Remove from heat and let stand covered 10 minutes, then fluff with a fork.

Make pesto

In a food processor combine 2 cups basil, 3 tbsp toasted pine nuts, 1 cup grated Parmesan, 2 garlic cloves, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Pulse while streaming in 1/2 cup extra virgin olive oil until smooth but slightly textured. Taste and adjust salt/pepper. Transfer to a bowl and refrigerate until ready.

Prepare glaze

In a small skillet over medium heat add 1 tbsp white wine vinegar and 1/4 cup stock; add the minced 1/2 Vidalia onion and cook 3-4 minutes until softened. Add 3 tbsp fresh lemon juice and 2 tbsp honey; bring to a gentle simmer and reduce until slightly syrupy, about 3-5 minutes. Remove from heat and whisk in 1 tbsp cold butter until glossy. Season with 1/4 tsp salt and 1/8 tsp pepper. Keep warm.

Roast or sauté vegetables

Preheat oven to 425°F (220°C) if roasting. Toss broccoli florets, baby carrots and asparagus with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper and 1 tsp lemon zest. For oven method: spread on baking sheet in a single layer and roast 12-15 minutes until tender-crisp and lightly browned. For stovetop: heat a large skillet over medium-high, add vegetables and sauté 6-8 minutes until tender-crisp. Keep warm.

Season salmon

Pat salmon fillets dry with paper towels. Season both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper (divided among fillets). Let sit at room temperature 10 minutes.

Pan-sear salmon

Heat a large heavy skillet (preferably nonstick or cast iron) over medium-high heat. Add 2 tbsp olive oil and 2 tbsp butter. When butter foams and oil shimmers, place salmon fillets skin-side up into the pan and press gently for 10 seconds to prevent curling. Sear 3 minutes without moving until golden. Flip fillets, reduce heat to medium, and cook 3-4 more minutes for medium doneness (internal temp 125-130°F/52-54°C) or longer to desired doneness. Spoon pan juices over the fish while finishing. Remove salmon to a warm plate.

Finish with pesto and glaze

Place each salmon fillet skin-side down on a cutting board or plate. Spread about 1.5 tbsp pesto on top of each fillet. Spoon 1.5 tbsp lemon-Vidalia glaze over the pesto (some glaze can be reserved for the plate). Return salmon to the skillet very briefly (15-20 seconds) to warm topping, or place under a warm broiler for 30 seconds—do not overcook.

Plate

Divide brown rice among four plates (about 3/4 cup cooked rice per plate). Arrange a portion of market vegetables beside the rice. Place a pesto- and glaze-topped salmon fillet on the rice. Drizzle any remaining glaze around the plate. Garnish with microgreens or chopped parsley and a lemon wedge. Serve immediately.