Pan Seared Salmon with Brown Rice

This is a spin on my salmon in foil dish. I used the same flavors but cooked the fish on the stove top and not in the oven so it was much faster. It only takes about 7-8 minutes to cook each fillet so this is great if you need to feed someone in a hurry or if your in a rush between classes like I was.

This method is best for fillets that are about 1 inch thick. If it's 2 inches thick or more use the oven method because with the pan sear the outside will be cooked and the inside will be raw. This method is also good if you want to eat crispy skin. As long as the scales are off the skin is safe to eat but heads up, the skin is fatty.

For a fancy garnish you can grill lemon halves. Simply cut the lemon in half and place directly on the grill cut side down for 2-3 minutes or until grill marks appear. You can do this in a skillet pan but it won't get as crisp. The carmelization just adds a depth of flavor to the lemon juice.

Ingredients:
1 salmon fillet
olive oil
1 shallot, sliced thinly
1/3 can of diced tomatoes
1 tsp. oregano
1 tsp. thyme
1 tsp. rosemary
salt and pepper
lemon

Directions:
1. Heat a drizzle of olive oil in a large pan. Add shallots and saute over medium heat until softened and translucent. Add tomatoes and a pinch of salt and pepper and cook another minute. Remove veggies to the side.

2. Cover salmon in olive oil then season with spices and salt and pepper. Turn heat on pan to medium high and place salmon flesh side down. Cook for 4 minutes. This will give it a nice color and slight crust

3. Flip salmon gently (you might need to use two spatulas). Cook another 4 minutes or until salmon is firm to the touch.

4. Once fish is done put on a plate and serve with some brown rice, shallots and tomatoes, and lemon. For a fresh taste you can add some fresh chopped basil or parsley.