Baja Salmon con Arroz y Guisantes
Indulge in the vibrant flavors of Mexico with our Baja Salmon con Arroz y Guisantes, a dish that combines the richness of salmon, the freshness of green peas, and the earthiness of brown rice, all infused with the bold aromas of Mexican cuisine. This recipe is a perfect blend of spices, herbs, and sauces that will transport your taste buds to the coast of Baja. With its harmonious balance of flavors and textures, this dish is sure to become a favorite.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Mexican
- mexican
- slot-machine-generated
- salmon
- green peas
- brown rice
Ingredients
- 4filletssalmon fillets, skin removed
- 1cupbrown rice, rinsed and drained
- 1cupgreen peas, fresh or frozen, thawed
- 1/2cupred onion, diced
- 1/4cupfresh cilantro, chopped
- 2tbspslime juice, freshly squeezed
- 1tbspolive oil, none
- 1tspground cumin, none
- 1/2tspsmoked paprika, none
- to tastenonesalt, none
- to tastenonepepper, none
- 1/4tspchili powder, none
- 2tbspsMexican crema, none
Nutrition
420
105 per serving
35g
70% DV
20g
29% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 5g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat the oven to 400°F (200°C). In a medium saucepan, heat the olive oil over medium heat. Add the diced red onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
5mmedium heat - 2
Add the brown rice to the saucepan and cook, stirring constantly, for 1-2 minutes. Add 2 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
15mlow heat - 3
While the rice cooks, prepare the salmon fillets. In a small bowl, mix together the ground cumin, smoked paprika, salt, pepper, and chili powder. Brush the mixture evenly onto both sides of the salmon fillets.
2mnone - 4
Heat a large skillet over medium-high heat. Add the salmon fillets and cook, skin side up (if they have skin), for 3-4 minutes, or until browned. Flip the fillets over and cook for an additional 3-4 minutes, or until cooked through.
6mmedium-high heat - 5
In a separate saucepan, bring 1 cup of water to a boil. Add the green peas and cook, stirring occasionally, until tender, about 3-5 minutes. Drain the peas and set aside.
3mhigh heat - 6
To make the crema sauce, mix the Mexican crema with the freshly squeezed lime juice in a small bowl. Stir in the chopped cilantro and season with salt and pepper to taste.
2mnone - 7
To assemble the dish, divide the cooked brown rice onto four plates. Top each plate with a salmon fillet, some green peas, and a spoonful of the crema sauce.
2mnone - 8
Garnish with additional chopped cilantro, if desired, and serve immediately.
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