Pan-fried salmon with escarole and wild rice salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 430, total fat 21 G., saturated fats 5 G., proteins 32 G., carbohydrates 30 G., fiber 6 G., cholesterol 68 mg, sodium 527 mg, sugar 4 G.

Crispy-fried salmon fillet is served with a hearty escarole and wild rice salad. In addition to these main ingredients, the salad also includes sun-dried tomatoes, crushed salted pistachios, and crumbled goat cheese. The flavor is rich and complex. Serve with lemon wedges for a squeeze of juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup quick-cooking wild and parboiled rice mix
Half a large bunch of escarole, chopped
Half a small red onion, thinly sliced
0.5 cup chopped fresh parsley
1/4 cup thinly sliced sun-dried tomatoes (not in oil; about 8)
1/4 cup roasted salted pistachios, coarsely chopped
2 tbsp lemon juice + lemon wedges for serving
2 tbsp + 2 tsp extra-virgin olive oil
60 g of crumbled herbed goat cheese (about 0.5 cups)
4 salmon fillets with skin (approximately 110 g each)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: salmon, wild rice, escarole salad, sun-dried tomatoes, goat cheese, lemon juice, pistachios, parsley

Cooking the dish according to the recipe:

Cook the rice according to package instructions. Fluff it with vetch and set aside.
In a large bowl, combine the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice, and 2 tablespoons of olive oil. Add the warm rice, season with salt and pepper, and toss again. Divide among plates and top with crumbled goat cheese.

In a large nonstick skillet, heat the remaining 2 teaspoons olive oil over medium-high heat. Season the salmon with salt and pepper and place it in the skillet, skin side down. Cook until the skin is crispy, about 4 minutes.
Turn over and cook until salmon is cooked through, about 2 more minutes.
Top each serving of salad with a salmon fillet, skin side up. Serve with lemon wedges.

Categories:

recipe / Calorie content of prepared meals / Pan / Main courses / Cereals, legumes / Fish and seafood / Food Network - recipes

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