Italian Salmon & Pesto Rice with Sautéed Vegetables & Crispy Capers

Italian Salmon & Pesto Rice

with Sautéed Vegetables & Crispy Capers

35 MIN
2 Servings
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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
    710 Cals (est.)
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ingredients
Italian Salmon & Pesto Rice with Sautéed Vegetables & Crispy Capers
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Long Grain White Rice
  • 1 Bell Pepper
  • 1 Zucchini
  • 2 cloves Garlic
  • ⅓ cup Basil Pesto
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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!

*The USDA recommends a minimum safe cooking temperature of 145°F for fish. 

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