Salmon With Tomato-Onion Relish Over White Rice

Denise Criswell

By
@nisecrashsys

I used my Tupperware quickchef chopper to chop up the tomatoes, onion and garlic.

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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Comments:

Serves:

2

Prep:

10 Min

Cook:

10 Min

Method:

Saute

Ingredients

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

Directions Step-By-Step

1
Preheat large sauté pan on medium-high 2–3 minutes. Season fish with 1/2 teaspoon salt and pepper. Place 1 tablespoon oil in pan; cook 1–2 minutes on each side or until seared and browned. Remove salmon from pan; cover loosely and set aside.
2
Place remaining 1 tablespoon oil, onions, tomatoes, garlic, and 1/2 teaspoon salt in pan; cook 3–4 minutes or until onions have softened and caramelized slightly.
3
While sauce simmer cook 1 boil-in-bag (one bag should make about 2 cups) Pour 1 quart of water in medium saucepan and submerge 1 bag of rice. Bring water to a boil and boil uncovered 10 minutes. remove bag from water and drain. Butter and salt to taste.
4
Reduce heat to medium in sauce pan. Add cumin, and pepper; cook 1 more minute or until fragrant.
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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Southwestern
Other Tag: Quick & Easy
Hashtag: #salmon