This light but filling summer recipe makes two portions, but you’ll want to eat both in one sitting…
I N G R E D I E N T S
- 2 portions of salmon (I cooked from frozen)
- 2 tablespoons of olive oil
- 1 white nectarine, diced
- 1 ear of sweet white corn
- 1 tomato, diced
- 1 small avocado, diced
- 1 handful of chopped cilantro
- 1 finely diced jalapeno
- 1 lime
- 2/3 cup of white jasmine rice
- 1 1/4 cups of water
- 1/4 cup coconut milk
- Salt and pepper to taste
D I R E C T I O N S
- Brush a shucked ear of corn with olive oil and cook over your stove flame until lightly charred (optional). Cut off the kernels and add to a bowl along with the nectarine, tomato, avocado, jalapeno, cilantro, and the juice from half a lime. Season with salt and pepper to taste.
- Rinse and drain the rice, and add it to a small pot with the water and coconut milk. Bring to a boil, then immediately lower the heat to a simmer. Cook covered until all of the liquid is absorbed. Fluff with a fork.
- On medium high heat, heat a heavy bottomed pan on the stove. Add the olive oil. Place each salmon fillet skin side down and let the skin crisp. Season the tops with salt, pepper, and anything else you like. Do not move the salmon while the skin is crisping. After about 5-6 minutes, flip the fillets, cover, and cook until the internal temperature reaches 145°F.
- Portion out half of the rice and salsa, and serve with a salmon fillet and lime wedges.