Salmon Al Pipian Recipe

Time45m

Serves4

Grilled salmon served over white rice, topped with toasted sunflower seeds green mole sauce and blanched asparagus.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Rice
In a medium saucepan, bring 4 cups of water to a boil. Add the white rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
2
Blanch the Asparagus
Bring a pot of salted water to a boil. Add the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Remove and plunge into ice water to stop cooking. Drain and set aside.
3
Toast the Sunflower Seeds
In a dry skillet over medium heat, toast the sunflower seeds for 5-7 minutes until golden and fragrant, stirring frequently. Set aside.
4
Grill the Salmon
Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill for about 4-5 minutes per side, or until the salmon is cooked through and flakes easily with a fork.
5
Assemble the Dish
On each plate, place a serving of white rice. Top with a grilled salmon fillet, drizzle with green mole sauce, and sprinkle with toasted sunflower seeds. Serve with blanched asparagus on the side.