Browned Butter Sage Parmesan Rice with Seared Salmon

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

The name of the game is low and slow with this one. Slowly cooked garlic in a pool of butter with fresh sage leaves is the reason this dish is a such standout. The key to the richest tasting rice ever? Lots of garlic, browned butter and crispy sage. This one sounds fancy but is so easy to make with just a few ingredients. Try this comfort food recipe out, you won’t regret it!

Recipe

Browned Butter Sage Parmesan Rice with Seared Salmon

total time: 35 minutes
servings: 2

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Ingredients:

  • 2 cups cooked rice

  • 2 tsp salt

  • 2 tsp pepper

  • 2 six ounce Villa frozen salmon portions, thawed

  • 6 tbsp butter

  • 6 fresh sage leaves

  • 3 cloves garlic, minced

  • pinch salt & pepper

  • juice of 1/2 of a lemon

  • 1/2 cup parmesan

  • 1/2 cup cream, half&half or milk

Cook your rice

In a sauté pan, melt 2 tbsp butter. Season the salmon portions on both sides with the 2 tsp salt and 2 tsp pepper.

Sear the seasoned salmon on each side for 2-3 minutes and then set aside on a plate.

In the same pan that you cooked the salmon, turn the heat to low and add the remaining 4 tbsp of butter and minced garlic.

Continually stir the garlic and the butter ensuring that it is on the lowest heat and will not burn. Brown the butter for 10 minutes and then add the sage leaves, let these crisp up in the butter.

Add the juice of 1/2 of the lemon and stir. Then add the cooked rice to the pan and continue to stir over low heat.

Add the parmesan cheese (feel free to add more if you want it to be cheesier) and the cream (feel free to use half&half or milk).

Stir until cheese is melted and rice is creamy. Plate rice first and then the salmon portion on top. Garnish with fresh sage. Enjoy!