Chimichurri Salmon with Cilantro Rice
This chimichurri salmon with cilantro rice combines herb-forward Argentine flavors with tender pan-seared fish and aromatic rice, delivering a restaurant-quality meal in under 30 minutes.
This chimichurri salmon with cilantro rice combines herb-forward Argentine flavors with tender pan-seared fish and aromatic rice, delivering a restaurant-quality meal in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
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. Suvie Cook Settings: Bottom Zone: Roast at 400°F for 12 minutes, Top Zone: None
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.
Refrigerate leftover salmon and rice separately in airtight containers for up to 3 days. Reheat salmon gently in a 300°F oven with a splash of water to prevent drying.
Yes, store-bought chimichurri works well. Use 2 tablespoons per the recipe, adjusting to taste since bottled versions vary in salt and intensity.
Salmon is done when it flakes easily with a fork and reaches 145°F internally. The flesh should be opaque and moist, not dry.
Yes, white rice, basmati, or even quinoa work as substitutes. Cook according to package directions and finish with lime zest and cilantro.
Yes, multiply all ingredients by the number of servings needed. Cooking time remains the same per fillet.
Yes, as written. Verify store-bought chimichurri is gluten-free if that's a concern.
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