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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Garlic Rice
Rinse the red rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 2 cups of water, and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
- 2
Make Gribiche Butter
In a small bowl, combine softened butter, Dijon mustard, capers, lemon juice, salt, and a pinch of black pepper. Mix until well combined and set aside.
- 3
Cook the Salmon
Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and black pepper. Add the salmon to the skillet skin-side down and cook for about 4-5 minutes. Flip the salmon and cook for another 3-4 minutes or until cooked through and flaky.
- 4
Wilt the Spinach
In a separate pot, add the fresh spinach over medium heat. Stir occasionally until wilted, about 2-3 minutes. Season with a little salt and pepper.
- 5
Serve
Fluff the garlic rice with a fork and place it on serving plates. Top with the cooked salmon, a dollop of gribiche butter, and a side of wilted spinach.
