Italian Salmon & Pesto Rice with Sautéed Vegetables & Crispy Capers
Make It Vegetarian

Italian Salmon & Pesto Rice

with Sautéed Vegetables & Crispy Capers

25 MIN
2 Servings
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Vegetarian
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
  • Make it Vegetarian
    remove Salmon & add 2 Pasture-Raised Eggs View recipe
  • with Salmon

    From the Test Kitchen

    A bed of fluffy white rice (mixed with our fragrant basil pesto) forms the base of this vibrant dish, which we’re topping with sautéed zucchini and bell pepper, Italian-seasoned salmon, and crispy pan-fried capers.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Italian Salmon & Pesto Rice with Sautéed Vegetables & Crispy Capers
    Title
    • 2 Skin-On Salmon Fillets
    • ⅓ cup Basil Pesto
    • 1 Tbsp Capers
    • 2 cloves Garlic
    • ¼ tsp Crushed Red Pepper Flakes
    • ½ cup Long Grain White Rice
    • 1 Zucchini
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Tbsp Red Wine Vinegar
    • 1 Bell Pepper
    Make the pesto rice
    1 Make the pesto rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Peel and roughly chop 2 cloves of garlic.

    Fry the capers
    3 Fry the capers

    Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.

    Cook the vegetables
    4 Cook the vegetables

    Heat the pan of reserved caper oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the fish & serve your dish
    5 Cook the fish & serve your dish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only the skinless side with enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the pesto rice topped with the cooked vegetables and cooked fish. Garnish with the fried capers. Enjoy!

    Tips from Home Chefs

    Make the pesto rice
    1 Make the pesto rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto. Taste, then season with salt and pepper if desired. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Peel and roughly chop 2 cloves of garlic.

    Prepare the ingredients
    Fry the capers
    3 Fry the capers

    Spread the capers onto a paper towel-lined work surface. Using a second paper towel, gently pat or roll the capers to thoroughly dry. Discard the paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a caper sizzles immediately when added, add the dried capers (carefully, as the oil may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until crispy. Leaving the oil in the pan, transfer to a paper towel-lined plate.

    4 Cook the vegetables

    Heat the pan of reserved caper oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced pepper, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    Cook the vegetables
    Cook the fish & serve your dish
    5 Cook the fish & serve your dish

    Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only the skinless side with enough of the Italian seasoning to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the pesto rice topped with the cooked vegetables and cooked fish. Garnish with the fried capers. Enjoy!

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