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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Salmon Fillet

    Salmon Fillet

  • PeachDish Salt

    PeachDish Salt

  • Cherry Tomatoes

    Cherry Tomatoes

  • White Wine

    White Wine

  • Swiss Chard

    Swiss Chard

  • Basil

    Basil

  • Butter

    Butter

METHOD

1
In a small saucepan with a lid combine 2 cups water, 1/2 teaspoon kosher salt and rice in a small saucepan with a lid. Place over medium-high heat, bring to a simmer and cook, uncovered, until most of the water has been absorbed, about 8 minutes. Remove from heat and stir briefly, taking care to move the rice from the bottom of the pan. Cover and let stand about 15 minutes.
2
While rice cooks, prepare your mise en place: Peel and mince 2 cloves garlic. Halve cherry tomatoes. Pick and chop basil. Remove and discard tough chard stems, stack leaves together and chop finely.
3
Season salmon filets on all sides with a total 1/2 teaspoon PeachDish salt.
4
Heat a sauté pan over medium heat. Coat bottom of the pan with 1 teaspoon cooking oil. When oil begins to lightly smoke add fish, skin side down. Cook without turning or moving until fish is cooked most of the way through and well browned on the skin side, 5-7 minutes. Flip and cook until the flesh is opaque and firm when gently squeezed from the sides, 1-2 minutes more. Remove fish from the pan.
5
Return the pan to medium heat. Add 1 tablespoon olive oil. Stir in garlic, and cook 30 seconds. Add tomato halves and cook while stirring 2-3 minutes. Reduce heat to low, season with 1/4 teaspoon PeachDish salt, and add cooking wine. Cook 5 more minutes, stirring occasionally.
6
Remove from heat, and stir in chard and basil. Taste and adjust seasoning as desired with remaining PeachDish Salt. Use a fork to fluff butter into the rice. Divide rice between 2 plates. Top with salmon and tomato-chard mixture. Enjoy!