Monday, December 28, 2015
Brown Butter Seared Salmon with Cajun Spiced Rice and Fuji Apple Salad!
I normally just showcase one dish in my posts , but my husband and I both agreed that this whole meal worked so perfectly together, that I just can't leave anything out! The coolness and crispness of the Fuji Apple Salad were the perfect complement to the deep rich flavors of the Brown Butter Seared Salmon and the Cajun Spiced Rice. The best part is that it only takes about 30 minutes for the whole meal! Serves 2.
For the Rice:
1 Can Chicken Broth
1 Cup White Rice
1 tsp salt
1/4 tsp pepper
1/2 tsp cajun seasoning
For the Salad:
Spring Mix Lettuce Greens
1 Tomato diced
1 Fuji Apple diced
Goat Cheese (just a little)
Candied Pecans (I used Emerald brand)
Apple Cider Vinaigrette (mix 1/2 cup honey with 1/4 cup apple cider vinegar and about 2 Tbsp lemon juice. Whisk in 3/4 cup olive oil)
For the Salmon:
2 Salmon Fillets (Skin on or off, doesn't matter, I used skinless)
2 Tbsp Olive Oil
1/4 Cup Butter
Put all rice ingredients in your rice cooker and set for white rice. If using a saucepan, bring chicken broth and seasonings to a boil, add your white rice, turn down to simmer, cover and simmer for 20 minutes, turn off the heat (don't lift the lid) and let sit another 5 minutes.
As soon as you get your rice started cooking, you can dice your salad ingredients (if not done ahead of time) and make your vinaigrette. The vinaigrette can hang out in the fridge until you're ready to eat. Assemble the salads with some spring mix greens topped with the tomatoes and diced apple. Take a fork and scrape some goat cheese sprinkles on the salad (as much as you like) and top with a sprinkling of the candied pecans.
Sprinkle the salmon fillets with salt, pepper and the cajun seasoning and let sit. About 10 minutes before the rice is done, heat the olive oil and butter over medium heat until just a little of the butter fat starts to brown. Place the salmon fillets in the pan, seasoning side down, and cook for about 5 minutes or until cooked about halfway up when you look at the side of the fillet. Turn and cook about 5 minutes more.
Place the salmon fillets on the plate with some of the cajun spiced rice and top with a little of the browned butter. Serve the vinaigrette with the salad and you're done!
The only other thing I will say is that a nice Chardonnay really sets this off :)