salmon with tomato-onion relish over white rice

How To Make salmon with tomato-onion relish over white rice

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  1

  Preheat large sauté pan on medium-high 2–3 minutes. Season salmon 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 with foil and set aside.
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  2

  Place remaining 1 tablespoon oil in pan, dice onions, tomatoes, garlic, and chicken broth in pan with 1/2 teaspoon salt; cook 3–4 minutes or until onions have softened and caramelized slightly.
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  3

  While sauce simmer cook 1 boil-in-bag rice (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 and place in bowl. Butter and salt to taste.
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  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.
• 5

  Place rice in dish then add the salmon on top of rice, spoon sauce from pan and place over top salmon.Then server.
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