SALMON FRESCA Recipe

Prepare the Chimichurri Sauce

In a bowl, combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside.

Make the Heirloom Tomato Salad

In a mixing bowl, combine chopped heirloom tomatoes, sliced fennel, chopped dill, olive oil, and salt. Toss gently and set aside.

Cook the Herbed Rice

Rinse the long grain rice under cold water. In a saucepan, combine 1 cup of rice with 2 cups of water and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until rice is cooked. Remove from heat and fluff with a fork. Stir in parsley and dill.

Cook the Salmon

Preheat the grill or skillet over medium-high heat. Season the steelhead salmon fillets with salt and a drizzle of olive oil. Cook for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily with a fork.

Plate the Dish

On each plate, serve a portion of herbed rice, top with a salmon fillet, and drizzle with chimichurri sauce. Add a scoop of the heirloom tomato and fennel salad on the side.