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.
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.
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.