Crispy Skin Salmon with Lime Cilantro Rice, Cumin Scented Edamame and Chimichurri Sauce
Crispy Skin Salmon with Lime Cilantro Rice, Cumin Scented Edamame and Chimichurri Sauce
An exotic recipe that blends flavors from around the world
Ingredients
- Rice
- 1 cup brown rice
- 1 teaspoon olive oil
- 2 cups water
- Juice of 1 lime wedge
- 1 clove garlic, smashed
- 3 teaspoons fresh cilantro, chopped
- Edamame
- 1 teaspoon extra virgin olive oil
- 2 cups edamame, shelled, blanched & cooled
- 1.5 teaspoons ground cumin
- 1 shallot (or 1/8 cup onion) finely minced
- 1 clove garlic, chopped
- salt and pepper to taste
- Salmon
- 2 tablespoons extra virgin olive oil
- 2 5 oz salmon filets, skin on
- salt and pepper
- Chimichurri Sauce
- 2 tablespoons parsley, chopped
- 1 clove garlic, chopped
- 0.5 teaspoon crushed red chili flakes
- 0.5 teaspoon dried oregano
- 3 tablespoons distilled vinegar
- 0.25 cup extra virgin olive oil
- 1 pinch Salt
Instructions
Rice
- 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.
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 cumin and toss.
- 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 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.
Chimichurri Sauce
- Combine ingredients together and use as a garnish on meats, poultry and fish.
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