While there are several components to this dish, each component brings another layer of flavor. Fat, acid, heat (only if you want it a little spicy), all work together in this bowl . This is a fantastic recipe to meal prep in the beginning of the week either for a hearty lunch or a quick and easy dinner.
*This post is sponsored by Secret Island, as always all thoughts and opinions are my own. Thank you for your support!
Unfortunately, I need to admit I don’t eat salmon often. I would love for it to be a regular in the rotation, but to go out, buy fresh salmon, get it butchered it in perfect filets, and then make it the same night (because you know that won’t stay fresh in the fridge) is a hassle.
I was thrilled to discover that I don’t even need to leave the house to enjoy top quality salmon at home. The secret? Secret Island! Secret Island sells sustainable salmon that is flash-frozen at peak freshness within hours of harvest locking in all those Omega-3 fatty acids, and high levels of Vitamin D that fresh salmon is known for. The 6 oz pre-portioned servings make it so easy to defrost only what you need without wasting. Because it comes frozen, and stays frozen you don’t have to feel rushed to cook it that day avoiding the dreaded next day stinky slimy fish. Secret Island is making delicious sustainable seafood accessible to all, especially to those who don’t have a reputable fish counter near them. The taste? Absolutely amazing, I couldn’t even tell that it was once frozen.
Learn more about the company, or even place an order on their site SecretIslandSalmon.com. To save 10% off use my code BOLD10 at checkout!!
This is a twist on chimichurri. A traditional Argentinian chimichurri consists of parsley, garlic, vinegar, oil, and chili flakes. This chimichurri is in no way claiming to be traditional, but it’s damn delicious, easy to assemble, and might just become a staple in your fridge. I love to pair this with lightly seasoned meat and seafood, and because this salmon is delicious with just a sprinkle of salt, and lemon zest that’s what this recipe calls for. Below are the 5 ingredients that make this bright and flavorful sauce. Now before you pull out the food processor keep in mind, while this isn’t a traditional chimichurri in ingredients it is in texture. A true Chimichurri should be chunky. You should be able to see the components swimming in the oil. We aren’t making pesto here!
Make the Chimichurri – Combine all the ingredients in a bowl. This includes cilantro, garlic, chili flakes, EVOO, lemon juice, and lime juice. Mix and let it sit in the fridge for at least 10 minutes however I recommend 30.
Prep + Cook the Salmon- Preheat your oven to 400 degrees Fahrenheit. On an oiled sheet pan add salmon, season with salt and lemon zest on both sides and place skin down. Roast for 9-12 minutes until desired doneness.
Construct the Salsa and Pickled Onions- Combine all salsa ingredients in a bowl (tomatoes, corn jalapeño, lemon juice, and olive oil). Salt to taste. Meanwhile slice your red onions super thin. In a bowl toss them in salt and lemon juice. Let the onions rest for 20 minutes before consuming to allow for a light pickle.
Cook the Rice – Prepare rice as per packaging, swapping water for broth. Add garlic to the water, a pinch of salt, and cook until done. Once done add cilantro, lime zest, and juice and toss. If you don’t want all the flavoring try my vermicelli rice recipe.
If you read all of the above and are feeling overwhelmed by the number of components don’t! All of the separate components take minutes to put together, and store nicely in the fridge which is why this is a great plan ahead meal. If you are STILL overwhelmed even after reading that remember you are the master of your own bowl. Don’t want the salsa, don’t put it in. Don’t want to wait for the onions to pickle, forget about it!
Below is a list of how long you can store the components in the fridge.