Reviews (2) Add Rating & Review Martha Stewart Member Rating: Unrated 02/02/2009 Great for entertaining since vinaigrette and chimichurra sauce can be made before guests arrive. Beautiful presentation. Salmon recipe says to use only 1/4 cup of the vinaigrette recipe. I made full recipe and had lots left over. Used vinaigrette leftovers next day as salsa w/chips. Next time I'll make half as much. Martha Stewart Member Rating: Unrated 04/24/2008 Got to try this salmon recipe too!! sounds great!
Back to Seared Salmon on Rice with Brazilian Vinaigrette All Reviews for Seared Salmon on Rice with Brazilian Vinaigrette - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 2 Fried Oysters
Ingredients Ingredient Checklist 1 tablespoon olive oil 2 boneless salmon fillet (6 ounces), skin-on Coarse salt and freshly ground black pepper 2 cups cooked basmati rice 1 package (12 ounces) baby spinach, washed well and dried 1/2 cup Brazilian Vinaigrette 2 tablespoons Chimichurra Sauce 2 lime wedges, for serving
Gallery Read the full recipe after the video.
Recipe Summary Servings: 2 Fried Oysters
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Fried Oysters
Fried Oysters
Ingredients
Ingredients
- 1 tablespoon olive oil 2 boneless salmon fillet (6 ounces), skin-on Coarse salt and freshly ground black pepper 2 cups cooked basmati rice 1 package (12 ounces) baby spinach, washed well and dried 1/2 cup Brazilian Vinaigrette 2 tablespoons Chimichurra Sauce 2 lime wedges, for serving
Directions
Coat salmon with olive oil and season with salt and pepper. Add to a medium skillet set over medium-high heat, skin-side down. Cook until golden brown, 1 to 2 minutes. Turn fish and continue cooking until fish is still pink in the center, but flakes apart easily with a fork, about 5 minutes.
Divide spinach evenly between two serving plates; top with rice. Set salmon over rice. Drizzle 1/4 cup vinaigrette and 1 tablespoon chimichurra sauce over each piece of salmon; garnish each with a lime wedge. Serve immediately.
Reviews (2)
Add Rating & Review
Martha Stewart Member Rating: Unrated 02/02/2009 Great for entertaining since vinaigrette and chimichurra sauce can be made before guests arrive. Beautiful presentation. Salmon recipe says to use only 1/4 cup of the vinaigrette recipe. I made full recipe and had lots left over. Used vinaigrette leftovers next day as salsa w/chips. Next time I'll make half as much. Martha Stewart Member Rating: Unrated 04/24/2008 Got to try this salmon recipe too!! sounds great!
Reviews (2)
Add Rating & Review
Add Rating & Review
Martha Stewart Member Rating: Unrated 02/02/2009 Great for entertaining since vinaigrette and chimichurra sauce can be made before guests arrive. Beautiful presentation. Salmon recipe says to use only 1/4 cup of the vinaigrette recipe. I made full recipe and had lots left over. Used vinaigrette leftovers next day as salsa w/chips. Next time I'll make half as much.
Martha Stewart Member Rating: Unrated 04/24/2008 Got to try this salmon recipe too!! sounds great!
Martha Stewart Member
Rating: Unrated 02/02/2009
Great for entertaining since vinaigrette and chimichurra sauce can be made before guests arrive. Beautiful presentation. Salmon recipe says to use only 1/4 cup of the vinaigrette recipe. I made full recipe and had lots left over. Used vinaigrette leftovers next day as salsa w/chips. Next time I’ll make half as much.
Rating: Unrated
Rating: Unrated 04/24/2008
Got to try this salmon recipe too!! sounds great!
All Reviews for Seared Salmon on Rice with Brazilian Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Salmon on Rice with Brazilian Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
