Best 6 Seared Salmon On Rice With Brazilian Vinaigrette Recipes
Indulge your taste buds with a culinary journey to Brazil with our tantalizing Seared Salmon on Rice with Brazilian Vinaigrette recipe. This dish presents a harmonious blend of flavors and textures, featuring perfectly seared salmon fillets atop a bed of fluffy rice, all complemented by a vibrant and tangy Brazilian vinaigrette. The vinaigrette, a staple in Brazilian cuisine, adds a burst of freshness and acidity, featuring a delightful combination of lime, cilantro, and red onion.
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Our versatile Air Fryer Wontons with Sweet and Sour Sauce cater to those craving a crispy and flavorful appetizer or snack. Wontons are filled with a savory mixture of pork and shrimp, then air-fried until golden brown and crispy. The accompanying sweet and sour sauce adds a perfect balance of tangy and sweet flavors.
And for a refreshing and healthy side dish, our vibrant Beet and Goat Cheese Salad offers a medley of textures and flavors. Roasted beets, creamy goat cheese, crunchy walnuts, and a tangy balsamic vinaigrette come together to create a delightful and nutritious salad that complements any main course.
SEARED SALMON ON RICE WITH BRAZILIAN VINAIGRETTE
This delicious salmon recipe is courtesy of Margot Olshan. At her Connecticut cafe, Margot finishes this salmon dish in the oven. But for a home cook, finishing on the stove works best.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 8
Steps:
- Coat salmon with olive oil and season with salt and pepper. Add to a medium skillet set over medium-high heat, skin-side down. Cook until golden brown, 1 to 2 minutes. Turn fish and continue cooking until fish is still pink in the center, but flakes apart easily with a fork, about 5 minutes.
- Divide spinach evenly between two serving plates; top with rice. Set salmon over rice. Drizzle 1/4 cup vinaigrette and 1 tablespoon chimichurra sauce over each piece of salmon; garnish each with a lime wedge. Serve immediately.
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
PAN SEARED SALMON
How to make easy, perfect pan seared salmon. Here are my easy tips you need to cook restaurant-style pan fried salmon at home.
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 25m
Number Of Ingredients 7
Steps:
- Remove the salmon from the refrigerator and let stand at room temperature for at least 10 minutes. With a paper towel, pat the fillets very dry on both sides.
- Heat the butter and oil in a 12-inch cast iron or heavy stainless steel skillet over medium-high heat until the butter foams and the foam subsides, about 3 minutes. It's important the pan is VERY hot before you add the salmon, or it won't crisp properly.
- Just before adding it to the pan, season the flesh side of the salmon with 1/2 teaspoon salt and pepper.
- Carefully place the fillets in the skillet, skin-side up, lowering them down away from you to protect yourself from splatters. Sprinkle the skin side of the salmon with a pinch of kosher salt.
- Let the salmon cook on the first side completely undisturbed until the flesh appears cooked about 3/4 of the way up the fillet, about 5 to 6 minutes.
- With a fish spatula or similar long, wide, flexible spatula, carefully flip the fillets. They should release easily from the pan; if they are sticking, the salmon most likely isn't ready yet. Let cook another 30 seconds or so, then try again.
- Reduce the pan heat to medium. Cook the salmon on the other side for 2 to 4 minutes more, until it is done to your liking (I remove the salmon at 130 degrees for medium). Remove to a plate and let rest 5 minutes. Squeeze lemon over the top and sprinkle with herbs. Serve hot or at room temperature.
Nutrition Facts : ServingSize 1 (of 4), Calories 290 kcal, Carbohydrate 3 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 101 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 10 g
SEARED SALMON WITH HORSERADISH MUSTARD VINAIGRETTE
Steps:
- Pat salmon dry and coat with salt and pepper. In a heavy skillet (preferably cast iron) heat 1 tablespoon of oil over moderately high heat until hot but not smoking and sear salmon, skin side down, 5 minutes. Reduce heat to moderately low. Turn salmon and cook 4 minutes more, or until it just flakes.
- While salmon is cooking, in a small bowl whisk together vinegar, mustard, horseradish, remaining 2 tablespoons oil, and salt and pepper to taste until emulsified.
- Serve vinaigrette over salmon.
BRAZILIAN VINAIGRETTE
Use this great recipe for Brazilian vinaigrette when making Margot Olshan's Seared Salmon on Rice with Brazilian Vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Yield Makes about 4 cups
Number Of Ingredients 10
Steps:
- Place all ingredients in a medium bowl; stir until well combined. Season with pepper and let stand at least 20 minutes before using.
SEARED SALMON WITH RAISIN AND CAPER BUTTER
Provided by Paul Flynn
Categories Food Processor Fish Herb St. Patrick's Day Raisin Salmon Capers
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Make butter:
- In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.
- In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
- Make salmon:
- Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.
- Slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.
Tips:
- Choose the right salmon: Look for wild-caught salmon if possible, as it is generally considered to be more flavorful and nutritious than farm-raised salmon.
- Cook the salmon to perfection: The key to perfectly cooked salmon is to cook it until it is just opaque in the center. Overcooking will make the salmon dry and tough.
- Make sure the rice is cooked properly: The rice should be light and fluffy, not mushy or sticky.
- Use fresh ingredients for the vinaigrette: The vinaigrette is what really makes this dish special, so be sure to use fresh ingredients like cilantro, red onion, and lime juice.
- Serve the salmon and rice immediately: This dish is best served immediately after it is cooked, so that the salmon is still hot and the rice is still fluffy.
Conclusion:
Seared salmon on rice with Brazilian vinaigrette is a delicious and healthy meal that is perfect for any occasion. The salmon is cooked to perfection and the rice is light and fluffy. The vinaigrette is what really makes this dish special, with its fresh and tangy flavor. This dish is sure to please everyone at your table.
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