Salmon (chile) Recipe
Pan-seared fresh salmon with sweet and sour vinaigrette, heirloom tomatoes, and rice
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Vinaigrette
In a small bowl, whisk together honey, apple cider vinegar, Dijon mustard, salt, and black pepper until combined. Set aside.
- 2
Cook the Salmon
Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Place the fillets skin-side down in the skillet and cook for about 4-5 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through.
- 3
Prepare the Tomatoes
While the salmon is cooking, chop the heirloom tomatoes into bite-sized pieces. Toss them lightly with salt and black pepper.
- 4
Serve
To serve, place a scoop of cooked rice on each plate, top with the pan-seared salmon, and spoon the sweet and sour vinaigrette over the salmon. Garnish with fresh basil leaves and the chopped heirloom tomatoes.