Oven Roasted Salmon and Cherry Tomato Skewers over Mexican Green Rice
For the skewers
1lbsalmon filletcut in bite sized chunks
assorted cherry tomatoes
salt and fresh cracked black pepper
lime wedges and cilantro for garnish
For the Mexican Green Rice
2Poblano peppersseeded and rough chopped
1large bunch fresh cilantroabout 2 oz, well rinsed
juice of 2 limes
1/2large white onionfinely chopped
salt and fresh cracked pepper to taste
Set oven to 450F
Thread the salmon chunks on the skewers alternating with cherry tomatoes.
Place the skewers on a parchment lined baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper.
Bake for 10 minutes, until the salmon is done and the tomatoes are beginning to burst. Put the tray under the broiler for the last minute.
Serve over Mexican Green Rice, garnished with lime wedges and cilantro.
To make the rice: put the peppers, cilantro, water and lime juice in a blender or food processor and blend to a fine puree, scraping down the sides of the bowl as necessary. You will need 1 cup of puree.
Heat the olive oil in a saucepan and saute the onions for a few minutes until translucent, Add the garlic and saute a minute more.
Add the rice and stir to coat. Then add the cup of pepper/cilantro puree, and 2 cups of water. Bring the rice up to a simmer, then cover, lower the heat, and cook for 20 minutes.
Fluff the rice and check the seasonings before serving.
https://theviewfromgreatisland.com/oven-roasted-salmon-and-cherry-tomato-skewers-over-mexican-green-rice/ May 9, 2013