We have been making salmon for weeknight dinners a lot lately. It’s so easy and quick to cook and the result is a meal that feels gourmet. Also, salmon is such a versatile base for trying out various sauces and sides. I can go on and on about how light and amazing you feel after having salmon for dinner and how R and I cannot stop experimenting with it but I will stop and get right to the recipe.
- Black Rice – 1/2 cup
- Salt – 1/2 tsp
- Water – 1 cup
- Corn – 1/4 cup, fresh or frozen
- Pickled jalapeños, minced – 3-4 slices
- Pot to boil the rice
- Pan used to cook the salmon
- Wash the rice thoroughly in water. Add it to the pot and add 1 cup of water and salt to it.
- Cook on high until it comes to a boil and then reduce to a simmer and cook until the rice is tender, about 30-40 min. Black rice is a little chewy and it might take you a while to get used to the texture.
- Make the salsa and cook the salmon until the rice is cooking.
- In the pan that you cooked the salmon, add the corn and the jalapeños and heat it up for about a minute. Then add the rice to it and mix.
- Parsley, finely chopped – 20 gm
- Basil, finely chopped – 20 gm
- Capers, finely chopped – 2 tbsp
- Red onion, finely chopped – 3 tbsp or a shallot
- Garlic, crushed/minced – 1 clove or less
- Extra virgin olive oil – 2 tbsp
- Lemon zest – from 1/2 a lemon
- Lemon juice – from 1/2 a lemon or to taste
- Salt – to taste
- Cutting board
- Zester or fine grater
- Mortar pestle or garlic crusher
- Mix all the ingredients in a bowl. Taste and adjust lemon juice according to your taste. This can be a little on the sour side since it will be eaten with the salmon and rice, which will even the taste out.
- Also, I haven’t felt the need for adding a lot of salt so you might want to start with a pinch and adjust to your taste.
Pan Fried Salmon
- Salmon – 2 fillets, fresh or frozen
- Oil – 1 tsp
- Heavy non-stick pan
- Heat the non-stick pan on medium heat and add the oil. Spread the oil around so that you have an oiled surface for the salmon. Usually salmon itself has enough oil and I just spray a little bit of cooking spray just to oil the pan.
- Once hot place the salmon on the pan and cook until the salmon is half way cooked and then flip it over. As I have mentioned before I also fry it on the narrower sides since I like it crispy all over.
- When you remove the salmon from the pan you will have some oil from the salmon left over, use it to fry the rice.
- To serve lay the salmon fillet on a dinner plate and top it with the green salsa.
- Serve the rice on the side.
- I found the recipe for this salsa in the monthly magazine published by Waitrose, a grocery store in the UK. It was an amazing discovery and I am still floored by it. You can add this salsa to plain rice and it would taste amazing as a one pot meal or a side.
- The recipe for the salsa calls for 12.5 gms of parsley and basil and same quantities of the rest of the ingredients, but I put in double that and think its better this way. Otherwise the salsa will get too garlicky.
- Salmon is a great source of protein to try different types of rice with. I have tried white, red, brown and black rices with it and the colored ones pair nicely with it.