Chimichurri Salmon with Cilantro Rice | CookOS

Chimichurri Salmon with Cilantro Rice

Name: Chimichurri Salmon with Cilantro Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 (6 oz) skinless, salmon filets; 2 tbsp chimichurri sauce; ¾ cup jasmine rice; 1 lime, zested and juiced; ¼ cup cilantro, chopped

This chimichurri salmon with cilantro rice is a restaurant-quality dinner that comes together in minutes, pairing herb-coated salmon filets with fragrant lime-cilantro jasmine rice.

🥗Pescatarian 🏷️Healthy 🏷️Chimichurri 🏷️Salmon 🏷️Cilantro rice 🏷️Lime rice Quick dinner

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Total

40 min

Servings

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (6 oz) skinless, salmon filets
2 tbsp chimichurri sauce
¾ cup jasmine rice
1 lime, zested and juiced
¼ cup cilantro, chopped

5 Ingredients

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Instructions

1
Place a Suvie roasting rack (handles facing up) in a Suvie pan and mist lightly with cooking spray. Pat salmon dry and season with ½ tsp kosher salt and ¼ tsp ground black pepper. Place salmon in prepared pan and insert into the bottom zone of Suvie. Input settings and cook now or schedule.
2
Select "Cook" on the main screen of the Suvie Starch Cooker and select "Rice". Select jasmine rice from the options listed. Pour 1 cup jasmine rice into the Suvie rice pot with ¼ tsp kosher salt. Place the pot lid on top of the pot.
3
Lift the door to the Suvie Starch Cooker, place the pot on the hot plate, ensuring it is centered, and then close the door. Fill the water reservoir located on the top of the Suvie Starch Cooker to the line indicated on the display screen. Ensure the drain tray is in place and select "Cook" or "Schedule".
4
After your rice is done cooking, stir in ¼ cup cilantro, ½ tsp lime zest, and 2 tsp fresh lime juice and season to taste with salt. Remove salmon from Suvie, drizzle with chimichurri and divide between plates with rice.

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Tips & Notes

Pro tips

Pat salmon filets dry before applying chimichurri to help the sauce adhere and promote better browning.
Toast jasmine rice in the pan for 1-2 minutes before adding water to deepen its flavor.
Zest the lime before juicing it, then add both zest and juice to the rice at the end for bright, layered citrus flavor.
Don't overcook salmon—it continues cooking slightly after removing from heat, so pull it at 140°F internal temperature.