Citrus Butter Salmon Plate w/ Brown Rice, Avocado, Peppers & BREZ
Citrus Butter Salmon Plate w/ Brown Rice, Avocado, Peppers & BREZ
⏱ Recipe Overview
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 1–2
Skill Level: Easy
Ingredients
6–8 oz salmon filet
¾ cup cooked brown rice
½ cup green beans, sautéed in garlic + teriyaki
2 ripe avocados, sliced thick
2 tbsp roasted red peppers
1 tbsp Kerrygold Garlic & Herb Butter (for basting)
Olive oil, for searing
½ lemon, for finishing
Salt & cracked black pepper
Instructions
Salmon
Heat olive oil in a pan over medium heat.
Season salmon with salt and pepper.
Sear skin-side down for 3–4 minutes per side.
During the last 60 seconds, baste generously with Kerrygold Garlic & Herb Butter.
Remove from heat and squeeze lemon over the top while it rests.
Trust.
Brown Rice
Keep it simple.
Fold in any leftover green bean bits if you want, but let the salmon lead the plate.
Green Beans (Optional)
Quick flash sauté with garlic and a light teriyaki drizzle.
Flavor was solid — texture was mid.
Next time? Asparagus wins.
Avocado Realness
Two whole avocados.
Ripe.
Sliced thick.
This was a fat-forward plate on purpose — no regrets.
Nutrition (Approx.)
Calories: ~865 kcal
Protein: ~50g
Carbs: ~45g
Fat: ~55g
Fiber: ~14g
Chef’s Notes
Swap green beans for asparagus or broccolini.
Add chili flakes if you want heat.
