CRISPY SAGE SALMON WITH RICE &
serving for two
8 ounces of salmon filet with skin
8 – 10 sage leaves
1 cup brown rice
1 can cannellini beans
1 onion finely chopped
micro broccoli or 4 broccoli heads grated
2 garlic cloves chopped finely
Salt & pepper
Brown Rice – Rinse and place in a pot with w 1/2 cups of water. Bring to a boil and simmer for 20 minutes.
Sauté the onion in a little olive oil until translucent. Add the garlic and sauté a few minutes on low heat. Set aside.
Drain Cannellini beans in a strainer. Heat a sauté pan on medium heat with a little olive oil. Add cannellini beans and stir frequently for a few minutes. Add the micro broccoli or grated broccoli heads and food for 2-4 minutes.
Stir-in the sautéed onion and garlic and remove from heat.
Salmon – heat a cast iron pan on medium to high heat and place the salmon skin side down. (cast iron pan is my go to pan for this recipe) Sear for approximately 4 minutes. Layer sage leaves on top, press and flip. Cook for 2 minutes and then turn off heat and cover for 2 minutes. I like my salmon semi rare in the middle.