Cooked - Broiled Salmon with Rice & Blueprint Salad

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Home Pricing Community My Recipes

Broiled Salmon with Rice & Blueprint Salad

2.0

2 wild salmon fillets — 170g each, skin on

1 tsp grapeseed oil

1 tbsp garlic flower paste

Fleur de sel + freshly ground black pepper

1 cup rice (Zojirushi, set and forget)

Mixed greens or spinach — a couple handfuls per person

2 carrots — shredded or thinly sliced

A handful of broccoli florets — raw, chopped small

A few cauliflower florets — raw, thinly sliced

A handful of walnuts or almonds, roughly chopped

1 tbsp hemp seeds per bowl

2 tbsp EVOO

1 tbsp fresh lemon juice

1 tsp apple cider vinegar

1 tsp garlic flower paste

Pinch of fleur de sel + freshly ground black pepper

1 lime — juiced over the salmon and rice

2 tbsp EVOO — 1 tbsp drizzled per plate

Fresh dill

Kimchi — 1 tbsp per person on the side

Start the Zojirushi with 1 cup rinsed rice.
Prep the salad — toss greens, carrots, raw broccoli, cauliflower, nuts, and hemp seeds in a bowl. Whisk the dressing and set aside (don’t dress until serving).
Pat salmon dry. Brush with grapeseed oil. Season with fleur de sel, pepper, and garlic flower paste. Place skin-side down on a foil-lined sheet pan.
Broil on high, rack 6 inches from the element. Pull at 120°F internal for that semi-raw center you like — about 6-8 minutes depending on thickness.
Toss the salad with dressing.
Plate: rice, salmon on top, squeeze lime over both. Drizzle 1 tbsp EVOO per plate. Fresh dill on the salmon. Salad on the side with a spoonful of kimchi.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday🥦Healthy Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 16 weeks ago

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