Pan-Seared Salmon with Chile Oil and Wild Rice
- Yield 2 servings
A simple, nourishing salmon dish for any night of the week. Serve with a cooling mango salsa to offset the spice.
- 2 skin-on salmon fillets (4-5 ounces each)
- 2 teaspoons chile oil
- Salt and freshly ground black pepper
- 1 cup cooked wild rice
- Chopped scallions
- Preheat the oven to 350°F. Rinse the fillets under cold water and dry with a paper towel. Rub the chile oil on the flesh side of the salmon (not the skin side) and sprinkle with salt and pepper.
- Heat a nonstick ovenproof skillet (or a regular skillet coated with cooking spray) over high heat. Add the fillets skin side up and cook for 30 seconds to 1 minute, or until a light brown crust appears. Flip the fillets over and cook skin side down for 30 to 45 seconds to crisp up the skin.
- Transfer the skillet to the oven and bake until the flesh just loses its opacity and turns pink (do not overcook), about 10 minutes, depending on the thickness of the salmon.
- Place the fish on a serving of rice and garnish with chopped scallions.
Reprinted from “State of Slim” by James O. Hill PhD and Holly R. Wyatt, MD. Copyright (c) 2013 by James O. Hill PhD and Holly R. Wyatt, MD. By permission of Rodale Books. Available wherever books are sold.