Crispy Skin Salmon

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 rice:.
• 2 place the rice and oil in a rice cooker.
• 3 mix well. add in the water, lime juice and garlic clove.
• 4 cook according to manufacturer’s instructions.
• 5 after cooking, let rice sit for 20 minutes and stir in cilantro.
• 6 edamame:.
• 7 heat the olive oil to the smoking point in a pan.
• 8 add in the edamame and let it sit for 1 minute.
• 9 add in the shallots and garlic and cook for 2 minutes.
• 10 season with salt and pepper.
• 11 salmon:.
• 12 heat the oil to just smoking in a pan.
• 13 season the flesh side of salmon with salt and pepper.
• 14 place the filet in he pan skin down.
• 15 let it cook for 5 minutes. you should see the oil sizzling and the flesh cooking from the bottom up.
• 16 when the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
• 17 remove.
• 18 chimichuri sauce:.
• 19 combine ingredients together and use as a garnish on meats, poultry and fish.