Crispy Skin Salmon with Lime Cilantro Rice, Cumin Scented Edamame and Chimichurri Sauce
| ||each||Juice of 1 lime wedge|
|3||Teaspoon||fresh cilantro, chopped|
|1||Teaspoon||extra virgin olive oil|
|2||Cup||edamame, shelled, blanched & cooled|
|1 1⁄2||Teaspoon||ground cumin|
|1||each||shallot (or 1/8 cup onion) finely minced|
| ||each||salt and pepper to taste|
|2||Tablespoon||extra virgin olive oil|
|2||each||5 oz salmon filets, skin on|
| ||each||salt and pepper|
|1⁄2||Teaspoon||crushed red chili flakes|
|1⁄4||Cup||extra virgin olive oil|
- Place the rice and oil in a rice cooker and mix well.
- Add in the water, lime juice and garlic clove.
- Cook according to manufacturer’s instructions.
- After cooking, let rice sit for 20 minutes and stir in cilantro.
- Heat the olive oil to the smoking point in a pan.
- Add in the edamame and let it sit for 1 minute.
- Add in the cumin and toss.
- Add in the shallots and garlic and cook for 2 minutes.
- Season with salt and pepper.
- Heat the oil to just smoking in a pan.
- Season the flesh side of the salmon with salt and pepper.
- Place the filet in the pan skin side down.
- Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
- When the flesh looks like it has cooked about half way up, flip the fish over and cook for 20 seconds. Remove.
- Combine ingredients together and use as a garnish on meats, poultry and fish.