New York & Salmon Recipe
brown butter - rosemary baby carrots, volcanic red rice with sliced almonds
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Ingredients
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Brown Butter
Rosemary Baby Carrots
Volcanic Red Rice
Salmon
Method
Brown Butter
- 1
Prepare Brown Butter
In a medium saucepan, melt the unsalted butter over medium heat. Stir frequently until it becomes foamy and starts to turn golden brown. This should take about 5-7 minutes. Once it has a nutty aroma and is a deep golden color, remove it from heat and set aside.
Rosemary Baby Carrots
- 2
Roast the Carrots
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the baby carrots with olive oil, fresh rosemary, salt, and black pepper. Spread the carrots evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
Volcanic Red Rice
- 3
Cook the Rice
Rinse the volcanic red rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed. Remove from heat and fluff with a fork. Stir in the sliced almonds before serving.
Salmon
- 4
Prepare and Cook the Salmon
While the rice and carrots are cooking, season the salmon fillets with olive oil, lemon juice, salt, and black pepper. Heat a non-stick skillet over medium-high heat. Add the salmon fillets, skin side down, and cook for 5-6 minutes. Carefully flip the fillets and cook for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
