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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


  • Butter



Please read the entire recipe before beginning.
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.
While the rice cooks, prepare mise en place: Peel and mince garlic. Halve cherry tomatoes. Pick and chop basil.
Season the salmon filets liberally on all sides with 1/2 teaspoon PeachDish salt.
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.
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.
Remove from heat, and stir in chopped basil and 1 pat butter. Taste and adjust seasoning as desired.
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!