Mediterranean Salmon Recipe
Seared Fjord Norwegian Salmon, Castelvetrano Olives, Heirloom Cherry Tomatoes, Basil, Feta, Dill - English Pea Rice Pilaf
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Ingredients
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Salmon and Toppings
Rice Pilaf
Method
Preparing the Rice Pilaf
- 1
- 2
Toast the Rice
Add the long-grain rice to the saucepan, stirring to coat the grains with oil. Cook for 2-3 minutes until the rice is slightly toasted.
- 3
Cook the Rice
Pour in the chicken or vegetable broth, and add salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
- 4
Add Peas
In the last 5 minutes of cooking, add the English peas to the rice pilaf. Stir gently to combine and allow them to heat through.
Cooking the Salmon
- 5
Prepare the Salmon
While the rice is cooking, season the Fjord Norwegian Salmon fillets with salt and black pepper on both sides.
- 6
Sear the Salmon
Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil. Once hot, place the salmon fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is crispy, then carefully flip and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
- 7
Prepare the Toppings
In a bowl, combine the Castelvetrano olives, heirloom cherry tomatoes, fresh basil leaves, crumbled feta, and chopped dill. Toss gently to combine.
Plating and Serving
- 8
Serve the Dish
On each plate, place a generous serving of the English pea rice pilaf. Top with the seared salmon fillet and finish with a scoop of the olive and tomato topping. Garnish with additional fresh dill and basil if desired.
