Pan Roasted Salmon Recipe
Faroe Island salmon. blackberry yuzu BBQ sauce. Thai coconut rice ball. Pitchfork Farms summer salad.
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Ingredients
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Salmon
Blackberry Yuzu BBQ Sauce
Thai Coconut Rice Balls
Summer Salad
Method
Preparing the Blackberry Yuzu BBQ Sauce
- 1
Make the Sauce
In a saucepan, combine blackberries, yuzu juice, brown sugar, soy sauce, minced garlic, minced ginger, and rice vinegar. Simmer over medium heat until the blackberries break down and the sauce thickens, about 10 minutes. Strain if desired, and set aside.
Cooking the Salmon
- 2
Pan Roast the Salmon
Heat olive oil in a pan over medium-high heat. Season salmon fillets with salt and pepper. Place salmon skin-side down in the pan and cook for about 4-5 minutes. Flip the salmon and cook for an additional 3-4 minutes, or until cooked to your liking. Brush with blackberry yuzu BBQ sauce during the last minute of cooking.
Making the Coconut Rice Balls
- 3
Prepare the Rice Balls
Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice, coconut milk, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, let it cool slightly, then form into small balls and roll in shredded coconut.
Assembling the Salad
- 4
Toss the Salad
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and radishes. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss gently to combine.