Salmon, Wild Rice and Garlic Green Beans
Salmon
4 oz salmon
1 tbsp olive oil
2 tsp rosemary (dried)
½ tsp pepper
Wild Rice
½ cup wild rice-rinsed
1 tbsp olive oil
1 cup stock
Pan Cooked Green Beans
8 oz fresh green beans
1 cup stock
1 tbsp stock
2 tbsp fresh garlic - minced
1
Salmon
1. Prepare your piece of salmon by removing the skin and scraping away the gray portion with a knife.
2. Season both sides of the salmon with rosemary and black pepper.
3. Get a frying pan, heat up, and add olive oil. Add salmon to the pan and cook for two minutes on the presentation side, then flip it over and
continue to cook for 6 minutes more, or until done.
Wild Rice
2
1. Wash hands and produce.
2. In a cooking pan with a lid, saute rice in 1 teaspoon of oil for 1 minute on the stove top, then add the room temperature stock. Simmer for
50 - 60 minutes or until grains are tender.
Pan Cooked Green Beans
3
1. Prepare fresh green snap beans by snapping off the tops. In a saucepan over medium heat, add stock and garlic to simmer for 30 seconds,
then add 1 cup of stock and the green beans. Cover and cook for 8 more minutes until the green beans are vibrant green and tender but
still a little firm.
Ingredients
Salmon
4 oz salmon
1 tbsp olive oil
2 tsp rosemary (dried)
½ tsp pepper
Wild Rice
½ cup wild rice-rinsed
1 tbsp olive oil
1 cup stock
Pan Cooked Green Beans
8 oz fresh green beans
1 cup stock
1 tbsp stock
2 tbsp fresh garlic - minced
Directions
1
Salmon
1. Prepare your piece of salmon by removing the skin and scraping away the gray portion with a knife.
2. Season both sides of the salmon with rosemary and black pepper.
3. Get a frying pan, heat up, and add olive oil. Add salmon to the pan and cook for two minutes on the presentation side, then flip it over and
continue to cook for 6 minutes more, or until done.
Wild Rice
2
1. Wash hands and produce.
2. In a cooking pan with a lid, saute rice in 1 teaspoon of oil for 1 minute on the stove top, then add the room temperature stock. Simmer for
50 - 60 minutes or until grains are tender.
Pan Cooked Green Beans
3
1. Prepare fresh green snap beans by snapping off the tops. In a saucepan over medium heat, add stock and garlic to simmer for 30 seconds,
then add 1 cup of stock and the green beans. Cover and cook for 8 more minutes until the green beans are vibrant green and tender but
still a little firm.
