Monday Night Meal: Tomato Salpicon with Rice and Salmon

Every week, cooks and chefs stop by with quick and simple dinner ideas to help you plan for the week ahead. Culinary Director of Vivo Kitchen, Daniel Wesner shared how to make Tomato Salpicon with Rice and Salmon. If you make this recipe be sure to let us know. Post your picture on Facebook or email us!

Salmon with Tomato Salpicon

1 – 6 oz. Antarctic Salmon
Pinch of Kosher Salt
Pinch Ground Black Pepper
1 Tb Extra Virgin Olive Oil
4 oz Rice Cooker Rice*
3 oz Tomato Salpicon
1 Tb Balsamic Vinegar Reduction

  1. Season the salmon filet with salt and pepper
  2. Heat up a saute pan, add EVOO, and sear salmon for 3 minutes
  3. Flip salmon, and cook until preferred temperature
  4. Spoon 2 oz of Tomato Salpicon onto plate
  5. Fluff cooked rice, and place 4 oz next to Tomato Salpicon
  6. Place the cooked salmon on top of the plated rice
  7. Spoon 1 Tb of the Tomato Salpicon on top of salmon
  8. Garnish with reduced balsamic

*Rice Cooker Rice:

1 cup Basmati Rice
2 tsp Kosher Salt
2 cups water

  1. Combine all three ingredients in to the cooking basin of the rice cooker
  2. Put the lid on, and turn it on
  3. Most rice cookers will complete the cooking process in less than 30 minutes, and will keep the rice warm for dinner until you are ready to use it.
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