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.
, diced, peeled, deseeded
or Coarse sea salt
Ground White Pepper
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 (1/4 cup)
, and a little of the
Salt (1 pinch)
Ground White Pepper (1 pinch)
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)
Salmon Fillets (2)
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
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