SEARED SALMON ON RICE WITH BRAZILIAN VINAIGRETTE
This delicious salmon recipe is courtesy of Margot Olshan. At her Connecticut cafe, Margot finishes this salmon dish in the oven. But for a home cook, finishing on the stove works best.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Coat salmon with olive oil and season with salt and pepper. Add to a medium skillet set over medium-high heat, skin-side down. Cook until golden brown, 1 to 2 minutes. Turn fish and continue cooking until fish is still pink in the center, but flakes apart easily with a fork, about 5 minutes.
- Divide spinach evenly between two serving plates; top with rice. Set salmon over rice. Drizzle 1/4 cup vinaigrette and 1 tablespoon chimichurra sauce over each piece of salmon; garnish each with a lime wedge. Serve immediately.
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Shrishak Bagale
[email protected]I'm not a fan of salmon, but my husband loved this dish. He said the salmon was cooked perfectly and the rice was flavorful. The vinaigrette was a bit too tangy for my taste, but overall he really enjoyed the dish.
Marrow Og
[email protected]The salmon was a bit overcooked, but the rice and vinaigrette were delicious.
Sbahle Sthe
[email protected]This dish was absolutely delicious! The salmon was cooked perfectly and the rice was fluffy and flavorful. The Brazilian vinaigrette was the perfect finishing touch, adding a bright and tangy flavor to the dish. I will definitely be making this again