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!
- 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:
- get the recipe here
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!