Rosemary Seared Salmon and Rice
Makes:
4 servings
Total Time:
45 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Fish & Seafood Entrees
what you need
- 1 can mushroom pieces (undrained)
- 2 Tbsp. butter
- 1 tsp. rosemary garlic spice
- 2 1/2 cups water
- 1 cup basmati rice
- 1 bag (6 oz.) baby spinach leaves
- 1 1/4 lb. salmon filet
- 4 Tbsp. rosemary garlic spice
- 2 Tbsp. olive oil
- 2 Tbsp. water
make it
In large fry pan, mix mushrooms, butter and 1 tsp. of rosemary garlic spice. Saute for 3 minutes. Add spinach till wilted, and then add 2 1/2 cups water and rice. Bring to a boil and simmer for 20 minutes.
Meanwhile, cut salmon into 4- 5oz pieces. Coat with 4 Tbsp. of rosemary garlic spice. In another fry pan, heat 2 Tbsp. olive oil to medium. Add salmon and sear for 3 minutes on each side. Add 2 Tbsp. water and simmer till water is gone, 5 minutes. Fluff rice and serve.
Notes
This recipe came from Sam's Club and I added the spinach to the rice. Excellent!
