Salmon with Cilantro Garlic Sauce
and basmati rice / tomatoes / zucchini
A fresh and flavorful cilantro garlic sauce is the real inspiration for this dish. The sauce was previously featured over steak in 2018.
Tags
Ingredients
Salmon with Cilantro Garlic Sauce:
- Cilantro leaves - 1/4 cup, chopped
- Garlic - 2 cloves, chopped
- Oil, olive - 1/3 cup
- Vinegar, red wine - 1 1/2 Tbsp
- Lemon juice - 1 Tbsp
- Miso paste, any color - 1 Tbsp (sub soy sauce)
- Salmon fillets - 1 lb
- Oil, cooking - 1 Tbsp
- Stock, any type - 1/3 cup (sub water)
Basmati Rice (enough for 2 nights):
- Water - 3 1/2 cups
- Rice, basmati - 2 cups
Roasted Tomatoes and Zucchini:
- Tomatoes, Roma - 1 lb, halved (sub cherry or grape tomatoes)
- Zucchini - 1 lb, cubed
- Oil, cooking - 1 Tbsp
Nutrition Facts
Amount Per Serving
Calories
579
Just a moment...
% Daily Value
Total Fat
31g
47%
Just a moment...
Saturated Fat
5g
23%
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Trans Fat
0g
Just a moment...
Cholesterol
52mg
17%
Just a moment...
Sodium
278mg
12%
Just a moment...
Total Carbohydrate
46g
15%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
6g
Just a moment...
Protein
30g
Just a moment...
Prep
- Cook rice - (This makes enough for 2 nights; If prepping right before cooking, get vegetables roasting while rice cooks.) Fill a saucepan with water and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low, and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
- Make cilantro garlic sauce - Roughly chop cilantro and garlic. Combine with olive oil, vinegar, lemon juice, and miso paste. Use an immersion blender to blend until smooth. Season with some salt and pepper. (Can be done up to 5 days ahead)
- Tomatoes / Zucchini - Prep as directed and combine. (Can be done up to 2 days ahead)
- Salmon - Pat dry with paper towels. Season on both sides with some salt and pepper.
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Make
- Heat oven to 425F / 218C degrees.
- Toss tomatoes and zucchini with cooking oil (portion for roasted vegetables) and some salt and pepper. Spread out in a single layer on a sheet pan. Roast, shaking the pan halfway through cooking, until zucchini is tender and tomatoes are very soft, ~25 minutes.
- When vegetables are almost finished, heat a skillet over medium heat. Add cooking oil (portion for salmon) and then salmon to heated oil. Sear for 2 minutes. Flip over and sear for an additional 2 minutes. Pour in just enough stock to barely cover the bottom of the pan. Reduce heat to medium and cover pan with a lid. Continue cooking until fish is opaque and flakes easily with a fork, 3 to 5 minutes more.
- If rice was made ahead, reheat in the microwave (reserve half for Wednesday).
- Serve salmon over rice with roasted vegetables on the side. Drizzle cilantro garlic sauce over everything. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
579
Just a moment...
% Daily Value
Total Fat
31g
47%
Just a moment...
Saturated Fat
5g
23%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
52mg
17%
Just a moment...
Sodium
278mg
12%
Just a moment...
Total Carbohydrate
46g
15%
Just a moment...
Dietary Fiber
3g
13%
Just a moment...
Sugars
6g
Just a moment...
Protein
30g
Just a moment...
Reviews
Ratings
54 reviews
This was so good! Subs: used a shallot instead of garlic in the sauce (I think it gave it a slightly milder flavor) and quinoa instead of rice. I also added an onion to the roasted veggies (used grape tomatoes instead of Roma). It was a light but filling meal. Definitely will make again!
0 HelpfulSalmon was great, veggies terrific! Nobody in the house was a fan of the sauce. So many of you loved the sauce, I'll need to try it again.
0 HelpfulFantastic! I tasted the sauce initially and probably added too much lemon juice so I added a tablespoon of honey to balance it out and it was great. Love this way of cooking salmon!
0 Helpful