The Turquoise Table (Restaurant Copycat)
⏱️ 40 minutes👥 2 servings❤️ Taste: /10
Nutrition Facts
Calories
N/A
Protein
N/Ag
Carbs
N/Ag
Fiber
N/Ag
Health Benefits
Ingredients
- •- 2 cups long-grain jasmine rice
- •- 1 lb wild-caught salmon fillet
- •- 3 tablespoons extra virgin olive oil
- •- 2 medium shallots, minced
- •- 4 fresh green onions, thinly sliced
- •- 1/4 cup fresh cilantro, chopped
- •- 2 tablespoons aged balsamic reduction
- •- Sea salt flakes
- •- Fresh cracked black pepper
- •- 1 lime, zested and juiced
- •- 2 tablespoons unsalted European butter
Instructions
- 11. Rinse rice thoroughly under cold water until liquid runs clear. Cook rice in rice cooker or heavy-bottomed pot until fluffy and tender.
- 22. Pat salmon dry with paper towels. Season generously with sea salt and black pepper.
- 33. Heat cast-iron skillet to medium-high. Add 2 tablespoons olive oil. Sear salmon skin-side down until crispy, about 4 minutes.
- 44. Flip salmon, reduce heat to medium. Cook additional 3-4 minutes until just opaque in center.
- 55. In small sauté pan, warm remaining olive oil. Quickly toast shallots until translucent, about 2 minutes.
- 66. Plate rice as foundation. Carefully place salmon atop rice. Garnish with green onions, cilantro.
- 77. Drizzle balsamic reduction and lime juice. Finish with butter medallion and lime zest.