Pan-Seared Salmon with Spiced Sour Cream
over Spanish-Style Vegetable Rice
Cooking time
20 minutes
Servings
2/4
Calories
740 /serving
Start each serving by laying down a fluffy foundation of white rice full of Spanish inspirations. This is special stuff: fragrant with garlic and tinged red from tomato paste, it’s studded with bite-size morsels of sautéed zucchini, roasted pepper and green peas. On top of that you’ll rest perfectly pink fillets of salmon, pan-seared in paprika-based seasonings. Top them off with nicely spiced sour cream to ensure that every forkful has just the right fin-esse.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 15ml Minced garlic
- 1 Green zucchini
- 150g Green peas
- 1 Roasted pepper
- 160g White rice
- 30ml Tomato paste
- 43ml Sour cream
- 11g Mardi Gras spices (sweet paprika, oregano, mustard, onion, cumin, thyme, brown sugar, kosher salt, black pepper)
Contains: Milk, Mustard, Salmon
You will need:
Medium pot
Large pan (non-stick if possible)
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
6 g
Sodium
430 mg
Total Carb
88 g
Sugars
9 g
Protein
39 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, heat a drizzle of oil on medium. Add the rice, tomato paste and ½ the garlic. Cook, stirring frequently, 1 to 2 min., until fragrant. Add 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
Meanwhile, small-dice the zucchini. Finely chop the roasted pepper.
Make the vegetable rice
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until beginning to soften. Add the peas, roasted pepper, ⅓ of the spices and S&P. Sauté, 1 to 2 min., until heated through. Transfer to the pot of rice; stir well. Reserve the pan.
Cook the salmon
Pat the salmon dry with paper towel; season with all but a pinch of the remaining spices and S&P. In the reserved pan, heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the spiced sour cream & serve
In a small bowl, combine the sour cream, 1 tsp water (double for 4 portions), the remaining spices and S&P. Divide the vegetable rice between your plates. Top with the salmon and spiced sour cream. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
