Chimichurri Salmon with Cilantro Rice

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.

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.

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".

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.