Seared Salmon Filets & Bamboo Rice with Tomato Salsa

Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered with rice and tomato salsa.

Total Time

45min

4.7

3 Ratings

Author: PeachDish

Servings:

Ingredients

•

Salmon Fillets

•

1/2 cup

Tomatoes , diced, peeled, deseeded

•

2 Tbsp

Capers

•

2 Tbsp

Red Onions , diced

•

1 tsp

Fresh Chives , sliced

•

1 Tbsp

Olive Oil

•

2 pinches

Salt

or Coarse sea salt

•

1 pinch

Ground White Pepper

•

4 Tbsp

Balsamic Vinegar

•

1/2 cup

Bamboo Rice

Cooking Instructions

Slice the Fresh Chives (1 tsp) , dice the Red Onions (2 Tbsp) , and peel, deseeed, and dice the Tomatoes (1/2 cup) .

To make the salsa, combine the tomatoes (1/2 cup), red onion (1/8 cup), Capers (2 Tbsp) , chives (1 tsp), Balsamic Vinegar (4 Tbsp) , and a little of the Salt (1 pinch) and Ground White Pepper (1 pinch) . Refrigerate.

Bring 1 1/4 cups of water to a boil in a medium saucepan. Add in the Bamboo Rice (1/2 cup) and bring water back to a boil. Stir, cover, and reduce heat to low. Simmer 12-15 minutes. When rice is done, fluff with fork, cover and set aside.

When the rice has been cooking for 10 minutes, heat sautée pan over medium high heat with Olive Oil (1 Tbsp) ; season Salmon Fillets (2) with Salt (1 pinch) and pepper (to taste).

Place salmon in pan and cook for 4 minutes; flip and finish cooking until medium rare, about another 4 minutes.

Plate the bamboo rice, salmon, and salsa, and serve immediately.

Nutrition Per Serving

CALORIES

402

FAT

11.8 g

PROTEIN

27.8 g

CARBS

45.1 g