Salmon with Tomato Salsa

Step-by-step method

Let’s cook

At a glance

This Provence-inspired dish brings together beautifully seared salmon, fluffy basmati rice, and a fresh tomato salsa that comes together in about 40 minutes. The trickiest part is peeling the tomatoes (a quick blanching trick helps), while the rest is straightforward searing and sautéing to build bright, delicious flavors.

  1. 1/4

    Cook the rice

    Cook the rice the way you normally would. I like to toast it dry in a little oil first, then add water, season with salt, and cook until tender.

    For this step

    0/1

  2. 2/4

    Peel the tomatoes

    Score a cross in the skin of each tomato and pour boiling water over them. Immediately cool them down, then peel off the skins easily. Cut in half, remove the seeds and inner flesh, and dice the rest finely.

    For this step

    0/1

  3. 3/4

    Sear the salmon

    Season the salmon with salt and pepper, then sear it in a mix of butter and olive oil. Remove the salmon from the pan, add the diced onion to the drippings, sauté briefly, then add the tomatoes.

    For this step

    0/4

Salmon with Tomato Salsa

bohynekuchyne
Active time total 40 min
Prep 10 min Cook 30 min
8 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

358 kcal

Calories

22 g

Carbohydrates

13 g

Fats

35 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Would you have thought to combine fish and rice? I never did — not until a wonderful holiday in Provence, where Laurie, the owner of the guesthouse we stayed at, cooked us a fantastic dinner. It was so delicious that I've been happily making this combination ever since.

Gluten-free Lactose-free Fish High-protein Main Course Healthy

0 products added