Name: Salmon & Crispy Rice with Summer Green Salsa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: for the salmon:; large salmon fillet; 1 tbsp sea salt; 1 tbsp black pepper; juice of 1/2 a lemon; for the rice:; 2 cups cooked rice; 3 tbsp canola oil; For the salsa:; 1/4 cup extra virgin olive oil; 1 tbsp red wine vinegar; 1 tsp sea salt; juice of 1 lime; juice of 1 orange; 1 tsp black pepper; 1 small white onion (chopped); 3 garlic cloves (chopped); 1 small bunch cilantro (chopped); 1 small bunch Italian parsley (chopped)

Summer of 2019 has been the summer of citrusy sauces. I've been making chimmichurri, salsas, and everything in between and topping it on EVERYTHING. This salmon and crispy rice recipe uses my Summer Green Salsa sauce, which can be found here. This sauce livens up any dish, and allows you to really have more simple elements in your dish.

I love keeping it simple, and there are 6 ingredients to the salmon and rice. This allows the salsa to really shine.

I've been serving dinner on big platters and just sharing everything off of the dish.

This also makes the presentation so pretty and it makes dinner a little bit more fun.

For beautiful presentation of this recipe, the crispy rice makes up your base of the dish. Add your broiled salmon and green salsa and you are going to win dinnertime!

Salmon & Crispy Rice with Summer Green Salsa

You'll Need:

for the salmon:
- large salmon fillet
- 1 tbsp sea salt
- 1 tbsp black pepper
- juice of ½ a lemon
for the rice:
- 2 cups cooked rice
- 3 tbsp canola oil
for the salsa:
- get the recipe here

Directions:

Turn your broiler on. Top your salmon fillet with salt, pepper, and lemon juice. Set under the broiler. Cook for 10 minutes depending on the salmon thickness and your wellness preference.

While salmon is cooking, heat canola oil in a pan on medium-high heat.

After oil is heated, add your rice. Let rice crisp for at least 4-5 minutes before stirring - this gives a really nice crispy texture.

After 5 minutes, stir and crisp the rest of the rice to your liking. I personally like to have a combo of crispy and soft rice.

Next, mix all of your salsa ingredients together and taste.

Add in more citrus or salt to your liking. Set your crispy rice on a platter and add salmon and salsa. Garnish with lime slices and enjoy!

Salmon & Crispy Rice with Summer Green Salsa

Christina Musgrave

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Prep Time 5

Cook Time 15

Total Time 20

Cuisine Asian

Servings 6 Servings

Calories 411.84 kcal

Ingredients

for the salmon:
large salmon fillet
1 tbsp sea salt
1 tbsp black pepper
juice of ½ a lemon
for the rice:
2 cups cooked rice
3 tbsp canola oil
For the salsa:
¼ cup extra virgin olive oil
1 tbsp red wine vinegar
1 tsp sea salt
juice of 1 lime
juice of 1 orange
1 tsp black pepper
1 small white onion chopped
3 garlic cloves chopped
1 small bunch cilantro chopped
1 small bunch Italian parsley chopped

Instructions

Turn your broiler on. Top your salmon fillet with salt, pepper, and lemon juice. Set under the broiler. Cook for 10 minutes depending on the salmon thickness and your wellness preference.
While salmon is cooking, heat canola oil in a pan on medium-high heat.
After oil is heated, add your rice. Let rice crisp for at least 4-5 minutes before stirring - this gives a really nice crispy texture.
After 5 minutes, stir and crisp the rest of the rice to your liking. I personally like to have a combo of crispy and soft rice.
Next, mix all of your salsa ingredients together and taste.
Add in more citrus or salt to your liking. Set your crispy rice on a platter and add salmon and salsa. Garnish with lime slices and enjoy!