Seared Salmon Filets & Bamboo Rice with Tomato Salsa

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

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

1/4 cup

Balsamic Vinegar

1/2 cup

Bamboo Rice

Cooking Instructions

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Step 1

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

Step 2

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) and Ground White Pepper (1 pinch) . Refrigerate.

Step 3

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.

Step 4

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).

Step 5

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

Step 6

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