No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

advertisement

advertisement

Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
The Martha Stewart Show, April Spring 2008

advertisement

advertisement

Reviews (2)

  • susanmay 2 Feb, 2009

    Great for entertaining since vinaigrette and chimichurra sauce can be made before guests arrive. Beautiful presentation. Salmon recipe says to use only 1/4 cup of the vinaigrette recipe. I made full recipe and had lots left over. Used vinaigrette leftovers next day as salsa w/chips. Next time I'll make half as much.

  • MellowYellow 24 Apr, 2008

    Got to try this salmon recipe too!! sounds great!