This chimichurri salmon with cilantro rice pairs tender, flaked salmon with herbaceous chimichurri sauce and fragrant jasmine rice infused with lime and fresh cilantro—a complete, restaurant-quality meal ready in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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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.
Store cooked salmon and rice separately in airtight containers in the refrigerator for up to 3 days; reheat salmon gently in a 300°F oven to avoid drying, and rice in a covered skillet with a splash of water.
Yes, but thaw completely first and pat dry before cooking to ensure even searing and proper sauce adhesion.
Homemade chimichurri is fresher and more herb-forward; store-bought is faster. Both work equally well for this dish.
Salmon is done when it flakes easily with a fork and reaches 145°F internally, or when the flesh turns opaque throughout.
Yes, cook rice up to 1 day ahead and refrigerate. Reheat gently with a splash of water and stir in fresh cilantro and lime juice just before serving.
Basmati, white, or brown rice work well; adjust cooking time if using brown rice (approximately 45 minutes).
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