SALSA VERDE SALMON with TOMATOES AND BROWN RICE

 

2 Servings

 

 

Brown Rice . C

Extra Virgin Olive Oil 2 T – will need to divide this

2 Salmon Fillets

Cherry or Grape Tomatoes cut in half lengthwise

Sea Salt . t

Fresh Ground Pepper . t

Capers 1 T – drained and rinsed

Italian Parsley . C – finely chopped

Red Wine Vinegar 1 T

Directions:

 

1. Rinse rice and drain well and then cook according to package directions

2. 15 minutes prior to rice being done, heat pan, add Olive Oil and sear salmon flesh side

down first for 2-3 minutes then turn to skin side and add tomatoes and salt & pepper.

Continue cooking until fish is done and tomatoes are soft.

3. While fish and tomatoes are cooking, combine capers, parsley, vinegar and olive oil

4. Divide rice between plates, top with Salmon and caper salsa verde

5. Garnish with chopped Parsley