Pan Seared Salmon

Pan Seared Salmon is an extremely delicious way to eat this nutritious fish. If you are looking for something a little heartier, this pan seared salmon is perfect for lunch or dinner serve it with brown rice if you prefer. 

Once you tried this Salmon dish, you will surely make salmon a regular part of your menu rotation. Additionally, salmon is a perfect protein for a healthy lifestyle, as it’s rich in Omega-3 fatty acids and high in vitamins and antioxidants. 

The preparation time is approximately 40 minutes, ready to serve to 3-4 persons.

Ingredients:

For the Salmon:

• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon powdered ginger
• 1/2 teaspoon Kosher salt
• 2 teaspoons honey
• 2 (6 ounce) salmon fillets
• 2 tablespoons sesame oil

For the Vegetables:

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced into strips
• 1/4 cup green onion, chopped
• 1/2 cup snow peas, cut in half
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce, optional Tamari
• 2 cups bok choy, sliced into thin strips

Nutrition per Serving:

• Yields: 4 servings
• Serving Size: 1/2 salmon fillet and 1/2 cup veggies
• Calories: 309
• Total Fat: 22 g
• Saturated Fat: 4 g
• Trans Fat: 0 g
• Cholesterol: 47 mg
• Sodium: 458 mg
• Carbohydrates: 9 g
• Fiber: 2 g
• Sugar: 5 g
• Protein: 19 g
• SmartPoints (Freestyle): 9

Cooking Procedure:

For the Salmon:

1. Use and combine chili powder, curry, cumin, ginger, salt, and honey to create a paste. Cover the salmon on each side and set aside.
2. Heat the sesame oil over medium heat. Add salmon to the pan and cook until golden brown. Flip the salmon and cook the other side until the salmon is firm and the second side is golden brown. Remove the salmon from the pan and set aside.

For the Vegetables:

1. In the same pan used to cook the salmon, heat the sesame oil over medium heat and add the garlic and ginger, cook until it is fragrant. Cook until vegetables just start browning and blistering. Add the soy sauce and vinegar. Put the bok choy to a boil. Cook until bok choy starts to soften and remove from heat.
2. Using a slotted spoon or tongs, scoop out the vegetables onto the serving plate, leaving behind any extra sauce. Finish with salmon and put the remaining sauce in a vegetable pan. 
3. Serve with brown rice or quinoa, if desired.