|2 servings||calories per servings 849||protein serving 42 g||carbs per serving 66 g||total fat per serving 44 g|
This is one of those recipes that elevates a few simple ingredients into something phenomenal. Salmon is expertly seasoned and pan-seared for great texture and flavor while fresh tomatoes are cooked down into a bright, garlicky, basil- flecked sauce. The salmon and sauce is served over fluffy white rice for a delicious and colorful plate!
|Nutrition Facts||/ Per Serving|
|Total Fat||44 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||3 g|
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!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...