Pan Seared Salmon with Brown Rice

Here's dinner from the other night that I made with my wife. 

We started with about 1.5 pounds of Salmon.  I cut it down and took 2 portions for dinner and froze the rest for a later day.  My wife picked it up at Costco for a great price (about $17.00 if I remember right).

This was a simple to prepare and HEALTHY dish (if you want to add more calories continue to read at the bottom of this post). 

To cook the fish:
Salt & Pepper to BOTH sides of the fish
Get a hot pan and add Oil (I use home-made infused rosemary evoo)
Once hot add your fish fillet (See my Technique: Saute for more cooking styles)
I leave the fish on the side to cook for about 3-5 minutes.  You want a nice crust to form.
Then flip the fish over and finish cooking for another 2 minutes.
*Time to cook will vary depending on the thickness of the fish.
The key to a great pan-seared salmon is NOT to overcook the poor guy.  He's already dead, no need to do it twice to the poor fish.

For the Brown Rice: Follow your bags directions to make.

Plating was simple...good 'ol Dixie came through to make it easy to look pretty:

This is the simple and Healthy version of a Pan-Seared Salmon over Brown Rice.

[MORE CALORIES] If you want to make it a little richer and a bit more flavor, you can make a Lemon-Butter Sauce to pour on top. To make the sauce do the following:

In a pan add:

2cups White Wine

1 Lemon - Juice only)

Add 1 Clove Garlic

Reduce liquid to about 1/4cup

Remove garlic

Turn off heat and add COLD butter

Butter amount is 1 stick or 4oz or 1/4 pound of butter

* Cut the butter into smaller cubes to melt faster

Pour over Salmon and ENJOY!