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