Seared Salmon with Buttered Brown Rice
Total Time: 35 minutes (plus 24 hours soaking time for rice)
- 1 cup brown rice, (or wild rice blend)
- 2 cups warm water
- 2 tablespoons fresh lemon juice
- 2 cups chicken bone broth, organic
- 2 tablespoons butter
- to taste unrefined sea salt and freshly ground pepper
- 1 teaspoon ghee
- 4 4-5oz center cut salmon fillets
- Combine brown rice and warm water. Add in the 2 tablespoons of lemon. Cover and soak for 24 hours. Drain and rinse.
- In a medium saucepan over medium-high heat, bring rice, bone broth and butter to a boil. Reduce heat and simmer for 35 minutes.
- Heat the ghee in a large sauté pan over medium-high heat. Salt and pepper the salmon to taste. Place salmon in pan skin side up and sear until nicely browned, then flip and cook to desired doneness (about 4 minutes on each side for medium rare). Transfer the salmon to a platter and allow to rest for 5 minutes.
- Spoon the rice onto a plate and place the salmon on top to serve.
Salmon is one of the few foods that is incredibly rich in anti-inflammatory omega-3 fatty acids which is a game changer for anyone who suffers from joint pain or heart problems. Salmon is also loaded with vitamin D, vitamin B-12, antioxidants and a whole boatload of other nutrients. This fish truly is just chock full of goodness! As always, we strongly recommend purchasing wild caught salmon, as the farmed raised variety not only has much less nutrition density, but is also typically treated with chemicals and other unwanted substances.
Brown rice is high in dietary fiber and when butter is added, it does a nice job of helping to balance out blood sugar.
This is a simple, yet very healthful and filling meal for you and your family!