Make It Vegetarian

Italian Salmon & Pesto Rice

with Sautéed Vegetables & Crispy Capers

25 MIN

2 Servings

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Make it Vegetarian

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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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

550 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
⅓ cup Basil Pesto
1 Tbsp Capers
2 cloves Garlic
¼ tsp Crushed Red Pepper Flakes
1 Zucchini
½ cup Long Grain White Rice
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
1 Tbsp Red Wine Vinegar
1 Bell Pepper

step-by-step

instructions

Cook Along

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.

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, half the Italian seasoning (you will have extra), 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.

5 Cook the eggs & serve your dish

In a the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the pesto rice topped with the cooked vegetables and fried eggs. Garnish with the fried capers. Enjoy!

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