Salmon with Cilantro Garlic Sauce
and basmati rice / tomatoes / zucchini

Name: Salmon with Cilantro Garlic Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/4 cup Cilantro leaves, chopped; 2 cloves Garlic, chopped; 1/3 cup Oil, olive; 1 1/2 Tbsp Vinegar, red wine; 1 Tbsp Lemon juice; 1 Tbsp Miso paste, any color (sub soy sauce); 1 lb Salmon fillets; 1 Tbsp Oil, cooking; 1/3 cup Stock, any type (sub water); 3 1/2 cups Water; 2 cups Rice, basmati; 1 lb Tomatoes, Roma , halved (sub cherry or grape tomatoes); 1 lb Zucchini, cubed; 1 Tbsp Oil, cooking

Active: 40 Total: 40

Original GF Paleo Vegetarian

A fresh and flavorful cilantro garlic sauce is the real inspiration for this dish. The sauce was previously featured over steak in 2018.

Ingredients

Metric

Servings:

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

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!

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