Seared Salmon & Cilantro Sauce with Brown Rice, Veggies & Toasted Pepitas

Seared Salmon & Cilantro Sauce

with Brown Rice, Veggies & Toasted Pepitas

40 MIN
4 Servings
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From the Test Kitchen

This hearty dish is bursting with bold, zesty flavors thanks to the vibrant mix of cilantro sauce, pickled peppadews, and fresh lime juice that we're drizzling over our Cajun-spiced salmon, sautéed vegetables, and brown rice. A garnish of toasted pepitas lends nutty flavor and delightful crunch to each bite.
13 Points value per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Point per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Seared Salmon & Cilantro Sauce with Brown Rice, Veggies & Toasted Pepitas
Title
  • 4 Skin-On Salmon Fillets
  • ½ cup Cilantro Sauce
  • 1⅛ cups Brown Rice
  • 4 Scallions
  • 1 Bell Pepper
  • 1 Lime
  • ½ lb Grape Tomatoes
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 2 oz Pickled Peppadew Peppers
  • 2 Tbsps Raw Pepitas
  • 3 Tbsps Golden Raisins
  • ¼ cup Sour Cream
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the pickled peppers. Quarter the lime. In a bowl, combine the cilantro sauce, chopped pickled peppers, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and 1 tablespoon of water; season with salt and pepper.

Toast the pepitas
3 Toast the pepitas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas in an even layer; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a plate and immediately season with salt. Wipe out the pan.

Cook the vegetables
4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and sliced white bottoms of the scallions in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the fish
5 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only the skinless side with the spice blend. 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.

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

Finish the rice & serve your dish
6 Finish the rice & serve your dish

To the pot of cooked rice, add the cooked vegetables, raisins, and the juice of the remaining lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked fish and cilantro-pepper sauce. Drizzle with the sour cream and garnish with the toasted pepitas and sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Seared Salmon & Cilantro Sauce

Cook the rice
1 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Roughly chop the pickled peppers. Quarter the lime. In a bowl, combine the cilantro sauce, chopped pickled peppers, and the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. In a separate bowl, combine the sour cream and 1 tablespoon of water; season with salt and pepper.

Prepare the ingredients
Toast the pepitas
3 Toast the pepitas

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas in an even layer; season with salt and pepper. Cook, stirring constantly, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they cook). Transfer to a plate and immediately season with salt. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and sliced white bottoms of the scallions in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook the vegetables
Cook the fish
5 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only the skinless side with the spice blend. 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.

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

6 Finish the rice & serve your dish

To the pot of cooked rice, add the cooked vegetables, raisins, and the juice of the remaining lime wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked fish and cilantro-pepper sauce. Drizzle with the sour cream and garnish with the toasted pepitas and sliced green tops of the scallions. Enjoy!

Finish the rice & serve your dish
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