Charred Salmon with Peach Avocado Salsa and Crispy Rice
Charred Salmon with Peach Avocado Salsa and Crispy Rice
Ingredients
- 2 salmon filets (King or Norwegian)
- 2T. extra virgin olive oil
- 1 tablespoon honey
- ½ tablespoon chili powder
- ½ tablespoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- pinch of cinnamon
- kosher salt
Salsa
- 2 peaches, quartered
- 2 cobs of corn
- 1 shallot, halved
- 1 avocado, cubed
- 1 tablespoon lime zest, plus ¼ cup lime juice
Browned Garlic Butter
- 3 tablespoons salted butter
- 3 cloves garlic, chopped
Crispy Rice
- 1 c. jasmine rice
- 1¼ c. water
Instructions
- Preheat the oven to 450° F.
- Place salmon in a cast iron skillet and drizzle on the oil.
- Pour honey on oil and then layer on the seasonings in the order listed.
- Add peaches, corn and shallots to the pan.
- Roast 15 minutes.
- Switch to broil in last 2 mins and let it char.
Salsa
- Dice peaches and shallot into a bowl.
- Slice kernels off cobs and add to bowl.
- Add avocado, zest and lime juice.
Browned butter
- Cook butter in skillet until almost brown.
- Chop garlic into a paste and add to butter.
- Top salmon with salsa and drizzle on the browned garlic butter.
Crispy Rice
- In a large skillet add the rice and water.
- Season water with salt and stir.
- Place over high heat and bring to a simmer.
- Once simmering, cover and reduce to low.
- Cook 15 mins.
- Heat a cast iron skillet on medium.
- Once hot, add butter.
- Lay rice in and press flat with a spatual.
- Cook until bottom crisps.
- Invert onto a plate.
SalmonAdapted from Half Baked Harvest
Rice adapted from LA Times
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