Crispy Skin Salmon with Lime Cilantro Rice, Cumin Scented Edamame and Chimichurri Sauce

An exotic recipe that blends flavors from around the world

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Recipe

Adjust Servings

Yield
Servings
Recipe CategoriesFish & Seafood

Ingredients

Rice

1Cupbrown rice
1Teaspoonolive oil
2Cupwater
 eachJuice of 1 lime wedge
1Clovegarlic, smashed
3Teaspoonfresh cilantro, chopped

Edamame

1Teaspoonextra virgin olive oil
2Cupedamame, shelled, blanched & cooled
1 1⁄2Teaspoonground cumin
1eachshallot (or 1/8 cup onion) finely minced
1Clovegarlic, chopped
 eachsalt and pepper to taste

Salmon

2Tablespoonextra virgin olive oil
2each5 oz salmon filets, skin on
 eachsalt and pepper

Chimichurri Sauce

2Tablespoonparsley, chopped
1Clovegarlic, chopped
1⁄2Teaspooncrushed red chili flakes
1⁄2Teaspoondried oregano
3Tablespoondistilled vinegar
1⁄4Cupextra virgin olive oil
1PinchSalt

Instructions

Rice

  1. Place the rice and oil in a rice cooker and mix well.
  2. Add in the water, lime juice and garlic clove.
  3. Cook according to manufacturer’s instructions.
  4. After cooking, let rice sit for 20 minutes and stir in cilantro.

Edamame

  1. Heat the olive oil to the smoking point in a pan.
  2. Add in the edamame and let it sit for 1 minute.
  3. Add in the cumin and toss.
  4. Add in the shallots and garlic and cook for 2 minutes.
  5. Season with salt and pepper.

Salmon

  1. Heat the oil to just smoking in a pan.
  2. Season the flesh side of the salmon with salt and pepper.
  3. Place the filet in the pan skin side down.
  4. Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
  5. When the flesh looks like it has cooked about half way up, flip the fish over and cook for 20 seconds. Remove.

Chimichurri Sauce

  1. Combine ingredients together and use as a garnish on meats, poultry and fish.

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