Seared Cherryaki Salmon with Pineapple Pico de Gallo and Cilantro Green Rice
Chef Tony Finnestad was quick to invent a new recipe using our new Cherryaki Sauce on salmon. When you read through the directions, it looks more involved than it really is. It's the perfect dish for the evening you have guests over for dinner.
Seared Cherryaki Salmon with Pineapple Pico de Gallo
| Yield: | 2 servings |
| Ingredient | Amount |
| Vegetable Oil | 1 Tablespoon |
| Salmon Fillet | 2 Each, 5-6 Ounces |
| Kosher Salt | As Needed |
| Black Pepper | As Needed |
| Lemon | 1 Each |
| Water | As Needed |
| Cherry Republic Cherryaki Sauce | ¼ Cup |
Instructions
- Preheat oven to 350°F.
- Heat a large non-stick pan over high heat and add the vegetable oil
- Season your fish generously, and place into the hot pan with the presentation side (the side that used to have the skin) down. Give the pan a quick shake to make sure it’s not sticking.
- Let the fish sear, gently shaking the pan every minute or so, for 5-7 minutes. When the salmon a nice golden-brown crisp to it, carefully flip it over.
- Immediately squeeze the lemon juice onto the fillets, add just enough water to cover the bottom of the pan, glaze both fillets with half of the cherryaki, and place the whole pan into the over.
- Cook for an additional 2-3 minutes, or until desired doneness is achieved.
- Place it directly on top of your green rice and dress generously with your pineapple pico de gallo. Serve and enjoy!
Pineapple Pico de Gallo
| Yield: | 1 pint |
| Ingredient | Amount |
| Fresh Pineapple, small dice | 3 Cups |
| Romas, seeded, small dice | 4 Each |
| Red Onion, minced | 1/3 Cup |
| Cilantro, finely chopped | 2 Tablespoons |
| Fresh Jalapeño, minced | 4 teaspoons |
| Lime Juice | 2 Tablespoons |
| Kosher Salt | 2 teaspoons |
| Cumin | ½ teaspoon |
| Olive Oil | 1 Tablespoon |
Instruction
- Mix all ingredients in a stainless steel bowl.
- Transfer to appropriate container, cover, label and date.
Cilantro Green Rice
| Yield: | 4-6 servings |
| Ingredient | Amount |
| For the green sauce | |
| Cilantro | 1 Bunch |
| Parsley | ½ Bunch |
| Capers, drained | 2 Tablespoons |
| Lime, juice of | 1 Each |
| Garlic Cloves | 1 Each |
| Kosher Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
| Olive Oil | As Needed |
| Ingredient | Amount |
| For the rice | |
| Basmati Rice | 2 Cups |
| Water | 3 ¼ Cups |
| Salt  | 1 teaspoon |
Instructions for the green sauce
- Add all ingredients except the oil to a blender or food processor. Turn the blender on and slowly add the oil in small increments, but large enough to enable the blender to blend.
- Pour oil in until the mixture resembles a runny salsa. Taste and adjust seasoning as needed.
- Set aside and reserve for later.
Instructions for rice cooking
- Wash the rice several times. This helps remove the starches and will help to ensure your rice doesn’t end up sticky! After you’ve rinsed it, soak it for 30 minutes.
- In a medium sauce pan with a tight-fitting lid, combine rice, water and salt and bring to a boil. Stir once, cover and reduce heat to low. Simmer for 16-18 minutes. Do not lift the lid until it’s finished!
- Remove from the heat and let it stand for 5 minutes.
- Transfer to a stainless steel bowl and mix with just enough of the green sauce to coat all the rice.
- NOTE: You may not need to use all your green sauce for this amount of rice. Reserve the remaining sauce for other yummy uses!