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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Salmon Fillet

    Salmon Fillet

  • PeachDish Salt

    PeachDish Salt

  • Canola Oil

    Canola Oil

  • Cherry Tomatoes

    Cherry Tomatoes

  • White Wine

    White Wine

  • Basil

    Basil

  • Butter

    Butter

METHOD

1
Please read the entire recipe before beginning.
2
Combine water, 1 teaspoon kosher salt, and rice in a small saucepan with a lid. Place over medium-high heat, bring to a simmer, and cook, uncovered, for 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.
3
While the rice cooks, prepare mise en place: Peel and mince garlic. Halve cherry tomatoes. Pick and chop basil.
4
Season the salmon filets liberally on all sides with 1/2 teaspoon PeachDish salt.
5
Heat a sauté pan over medium heat. Coat the bottom of the pan with 1 tablespoon cooking oil. Continue to heat until the oil begins to lightly smoke. Add the fish to the pan and cook without turning or moving 5-7 minutes, or until the fish is cooked most of the way through and well browned on the bottom. Flip, and cook 1-2 minutes more, until the flesh is opaque and firm when gently squeezed from the sides. Remove fish from the pan.
6
Keep the pan over medium heat. Add 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 remaining 1/2 teaspoon PeachDish salt, and add cooking wine. Cook 5 more minutes, stirring occasionally.
7
Remove from heat, and stir in chopped basil and 1 pat butter. Taste and adjust seasoning as desired.
8
Use a fork to fluff remaining 1 pat butter into the rice. Divide rice between 2 plates. Top rice with salmon and tomato fondue. Enjoy!