New This Month

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.

  • Servings: 2

Source: The Martha Stewart Show, April Spring 2008


  • 1 tablespoon olive oil
  • 2 boneless salmon fillet (6 ounces), skin-on
  • Coarse salt and freshly ground black pepper
  • 2 cups cooked basmati rice
  • 1 package (12 ounces) baby spinach, washed well and dried
  • 1/2 cup Brazilian Vinaigrette
  • 2 tablespoons Chimichurra Sauce
  • 2 lime wedges, for serving


  1. 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.

  2. 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.

Reviews Add a comment