In The Kitchen
Cameron's Pan-Seared Salmon with Tropical Salsa & Sautéed Kale
In honor of Organic Month, Cameron's inviting us into the kitchen to make some of her favorite dinner recipes. This rice bowl features everything you could want in a simple, healthy meal: flavor, texture, and lots of nutrients (thanks, organic veggies!)
First, make your quick-pickled pineapple salsa. Cube the pineapple into little chunks, then add the persian cucumber, scallion, ginger to a bowl and cover with white rice vinegar and a couple pinches of salt. Let that sit while you make the rice, then add avocado at the end before you’re ready to serve.
Steam your long grain rice according to the package instructions.
Sauté your curly kale (Cameron likes the texture of this one, but you can substitute with any other leafy greens as well) with a little avocado oil, and kimchi paste (we like Mama O’s), and 1 tablespoon of water.
Pan sear your wild caught salmon like so:
Cameron’s note: First you want to descale your salmon. That's how you get that really good sear on the skin. Make sure to rinse it after and pat dry!
Rub your dry salmon filet with a little bit of kimchi paste on both sides.
Add some avocado oil to your pan and turn it on high (avocado oil is great for high heat because it has a higher smoking point!)
Start with the skin side down in the the hot oil, sear for 3-4 minutes
Flip the salmon and sear for another 2-3 minutes, depending on the thickness of your fish. You want it to look a little pink in the middle when you pull it off—the fish will keep cooking a little more as it rests.
Time to combine your components in a bowl: rice first, then kale, salmon and your pineapple salsa. Add a squeeze of lemon or lime at the end for a pop of brightness.
You can eat it as-is, all folded up in a seaweed wrap, or add this mixture to some fresh greens and add some more scallions on top. Yum!
Munch, sip, repeat — this meal pairs perfectly with our Rosé.
Cameron's Salmon Rice Bowl
Prep time: 10 minutes
Cook time: 25 minutes
What You’ll Need:
1 Cup Chopped Pineapple
2-3 Chopped Persian Cucumbers
½ Cup Chopped Scallions
1 Tablespoon Minced Ginger
1-2 Cups Rice Wine Vinegar
1 Avocado, Diced
1 Bunch Curly Kale
1 Cup Long Grain Rice (like Jasmine or Basmati)
1-2 Large Wild Caught Salmon Filets
1 Package Seaweed Wraps
1-2 Cloves Minced Garlic
1/2 Teaspoon Kimchi Paste (or 1 for more spice)
Juice of a lemon or lime, to finish
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