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WIH Original

Pan-Seared Salmon with Brown Butter Tomato Relish & Wild Rice

🍝 dinner·⏱ 45 min·4 servings

Ingredients

Servings
4
  • 4 pieces salmon fillets
  • 1 tbsp olive oil
  • salt
  • black pepper
  • 4 tbsp butter
  • 1 cup cherry tomatoes
  • 1 small shallot
  • 2 cloves garlic
  • 1 tbsp lemon juice
  • 2 tbsp fresh parsley
  • salt
  • 1 cup wild rice
  • 3 cups water or broth
  • ½ tsp salt

How to Make It

  1. 1Cook wild rice by combining rice, water or broth, and salt.
  2. 2Bring to a boil, then reduce heat, cover, and simmer for 40–45 minutes or until tender.
  3. 3Drain if needed.
  4. 4Season salmon with olive oil, salt, and pepper.
  5. 5Heat a skillet over medium-high heat and sear salmon skin-side down for 4–5 minutes, then flip and cook another 2–3 minutes until done.
  6. 6Remove and set aside.
  7. 7In the same pan, melt butter over medium heat and cook until it turns golden brown and smells nutty.
  8. 8Add shallot and garlic, cooking until softened.
  9. 9Add cherry tomatoes and cook briefly until softened.
  10. 10Stir in lemon juice, parsley, and salt to finish the relish.
  11. 11Serve salmon over wild rice, topped with brown butter tomato relish.