Crispy Skin Salmon

Name: Crispy Skin Salmon
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 2 serving(s)
Ingredients: 1 cup brown rice; 1 teaspoon olive oil; 2 cups water; 1 lime wedge, juice; 1 garlic clove, smashed; 3 teaspoons fresh cilantro, chopped; 1 teaspoon extra virgin olive oil; 2 cups edamame, shelled, blanched, and cooled; 1 1/2 teaspoons ground cumin; 1/8 cup onions, finely minced or 1 shallot; 1 garlic clove, chopped; salt and pepper; 2 tablespoons extra virgin olive oil; 10 ounces salmon fillets, skin on; salt and pepper; 2 tablespoons parsley, chopped; 1 garlic clove, chopped; 1/2 teaspoon red chili pepper flakes, crushed; 1/2 teaspoon dried oregano; 3 tablespoons distilled vinegar; 1/4 cup extra virgin olive oil; 1 pinch salt

Submitted by marisk

"The new year is always a perfect time to try something completely new. I'm posting it here so I don't lose it...sounds interesting! The cook times are estimates ... times weren't available on the website."

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Ready In:: 1hr
Ingredients:: 22
Serves:: 2

ingredients

RICE
1 cup brown rice
1 teaspoon olive oil
2 cups water
1 lime wedge, juice
1 garlic clove, smashed
3 teaspoons fresh cilantro, chopped
EDAMANE
1 teaspoon extra virgin olive oil
2 cups edamame, shelled, blanched, and cooled
1 ¹⁄₂ teaspoons ground cumin
¹⁄₈ cup onions, finely minced or 1 shallot
1 garlic clove, chopped
salt and pepper
SALMON
2 tablespoons extra virgin olive oil
10 ounces salmon fillets, skin on
salt and pepper
CHIMICHURI SAUCE
2 tablespoons parsley, chopped
1 garlic clove, chopped
¹⁄₂ teaspoon red chili pepper flakes, crushed
¹⁄₂ teaspoon dried oregano
3 tablespoons distilled vinegar
¹⁄₄ cup extra virgin olive oil
1 pinch salt

directions

RICE:
Place the rice and oil in a rice cooker.
Mix well. Add in the water, lime juice and garlic clove.
Cook according to manufacturer’s instructions.
After cooking, let rice sit for 20 minutes and stir in cilantro.
EDAMAME:
Heat the olive oil to the smoking point in a pan.
Add in the edamame and let it sit for 1 minute.
Add in the shallots and garlic and cook for 2 minutes.
Season with salt and pepper.
SALMON:
Heat the oil to just smoking in a pan.
Season the flesh side of salmon with salt and pepper.
Place the filet in he pan skin down.
Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
Remove.
CHIMICHURI SAUCE:
Combine ingredients together and use as a garnish on meats, poultry and fish.

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RECIPE SUBMITTED BY

marisk

honolulu, HI

Aloha! I just recently started spending more time in the kitchen and am learning that cooking and baking can be fun as well as challenging. My favorite cookbook resources are my 'gourmet' sister and the very patient and generous Ohana of Zaar. Mahalo nui loa! My rating system: The first time I try a recipe, I follow the instructions as given; if I do a little tweaking, I keep that in mind when rating. It's not right to rate lower because of something I did or didn't do. ***** ... Excellent! Tasted great with/without tweaking. ****  ... Loved It! Tasted great with/without tweaking. No stars ... May be an excellent recipe but I was unable to get it to work for me. May or may not try again later. We don't all have the same taste preferences. I've found recipes with lots of five stars that just didn't work for me and some with less that I thought were great. Thank you All for sharing!

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