Pan Seared Bakkafrost Salmon Filet

This pan-seared salmon recipe is a healthy and flavorful meal that's perfect for a quick weeknight dinner or any special occasion. The rich, buttery salmon is balanced by the fresh, herbaceous flavors of the cilantro rice, while the lime adds a pop of acidity that cuts through the richness of the fish.

 When making this dish, it is important to use high-quality salmon that is fresh and sustainably sourced. Bakkafrost Salmon is a great choice, as it is raised in the clear, cold waters of the Faroe Islands using sustainable and environmentally responsible practices.

Serve this dish with your choice of roasted vegetables or a simple green salad to help round out the meal!

Pan Seared Bakkafrost Salmon Filet with Cilantro Rice Recipe

Ingredients:

For the Salmon:

• 1 Bakkafrost salmon filet, skin on
• 1 tablespoon olive oil
• Salt and freshly ground black pepper

For the Cilantro Rice:

• 1 cup white rice, rinsed and drained
• 2 cups water
• 1/2 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 1 tablespoon unsalted butter

For the Garnish:

• 1 lime, cut into wedges
• 1/4 cup chopped fresh cilantro

Instructions:

1. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over high heat, then reduce the heat to low and cover the pan. Cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. Once the rice is cooked, stir in the chopped cilantro and butter. Cover the pan and let the rice sit for 5 minutes to allow the flavors to meld.
3. While the rice is cooking, heat a large skillet over medium-high heat. Season the salmon filet with salt and pepper on both sides.
4. Add the olive oil to the skillet and swirl to coat the bottom. Once the oil is hot, add the salmon filet skin-side down. Cook for 3-4 minutes, or until the skin is crispy and golden brown.
5. Use a spatula to carefully flip the salmon filet over and cook for an additional 2-3 minutes, or until the fish is cooked through.
6. To serve, place a spoonful of the cilantro rice on each plate and top with a piece of the pan-seared salmon. Garnish with lime wedges and chopped cilantro.