Crispy Skin Salmon
Ready In: 1 hr
Serves: 2
Ingredients
RICE
- 1 cup brown rice
- 1 teaspoon olive oil
- 2 cups water
- 1 lime wedge, juice
- 1 garlic clove, smashed
- 3 teaspoons fresh cilantro, chopped
EDAMANE
- 1 teaspoon extra virgin olive oil
- 2 cups edamame, shelled, blanched, and cooled
- 1 1⁄2 teaspoons ground cumin
- 1⁄8 cup onions, finely minced or 1 shallot
- 1 garlic clove, chopped
- salt and pepper
SALMON
- 2 tablespoons extra virgin olive oil
- 10 ounces salmon fillets, skin on
- salt and pepper
CHIMICHURI SAUCE
- 2 tablespoons parsley, chopped
- 1 garlic clove, chopped
- 1⁄2 teaspoon red chili pepper flakes, crushed
- 1⁄2 teaspoon dried oregano
- 3 tablespoons distilled vinegar
- 1⁄4 cup extra virgin olive oil
- 1 pinch salt
Directions
- RICE:
- Place the rice and oil in a rice cooker.
- 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.
- EDAMAME:
- 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 shallots and garlic and cook for 2 minutes.
- Season with salt and pepper.
- SALMON:
- Heat the oil to just smoking in a pan.
- Season the flesh side of salmon with salt and pepper.
- Place the filet in he pan skin 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 the way up, flip the fish over and cook for 20 seconds.
- Remove.
- CHIMICHURI SAUCE:
- Combine ingredients together and use as a garnish on meats, poultry and fish.
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