Salmon With Tomato-Onion Relish Over White Rice
I also serve this with crowder peas. Also good served with green peas and carrots. Next time I make it my husband want a garden salad with this.
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- zest/juice of half lemon, sliced half large yellow onions, sliced 1 cloves garlic, sliced 3 plum tomatoes
- 2 salmon fillets (skin removed after cooking) 1 teaspoon kosher salt, 1/4 teaspoon pepper, 2 tablespoons olive oil, 1 teaspoons ground cumin
- 1 cups reduced-sodium chicken broth
Reduce heat to medium-low; return salmon to pan after remove skin from salmon. Add broth; simmer 3–4 minutes or until liquid has reduced by about one-half and salmon is 145°F. Remove pan from heat; stir in lemon juice/ zest. Server over rice. Then spoon out sauce from pan and place over salmon and rice.