Seared Salmon with Nopales Recipe | Canyon Ranch

Name: Seared Salmon with Nopales Recipe | Canyon Ranch
Total time: 120 min
Ingredients: Place a sauté pan over medium high heat and add olive oil.; Season the salmon with the salt and blackening spice.; When the oil in the pan starts to shimmer, place the salmon into the pan. Sear well on both sides and continue to cook until your desired internal temperature.; Preheat oven to 300 F.; Place the cherry tomatoes, oil, thyme, and garlic into an oven-safe baking dish (like a porcelain ramekin) just big enough to hold everything.; Bake in the oven for 1–2 hours until the tomatoes have cooked down and have a jam-like consistency.; Add nopales and salt to a mixing bowl. Toss to coat, then transfer to a colander. Let drain for 30 minutes.; Rinse nopales and set aside.; In a large pan over medium heat, add onions, then sauté with oil for 2 minutes. Add peppers, garlic, carrots, and nopales.; Cook for 10 minutes, stirring occasionally.; Add oregano, vinegar, and 1 cup water. Bring mixture to a boil, then remove from heat and allow to cool.; Finish by stirring in diced avocado.; Dice all vegetables except peas and corn.; Place all vegetables into a pot and sauté with oil. Add rice and turmeric and stir until rice is nice and toasted.; Add in water and bring to a boil. Reduce heat to a simmer and cover. Cook until rice has absorbed all the liquid.; Remove the pot from the heat and allow to sit for 10 minutes before fluffing with a fork and seasoning with salt.

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Seared salmon with nopales, turmeric rice, and tomato confit. A balanced, protein-rich recipe supporting steady energy and blood sugar.

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Ingredients

Place a sauté pan over medium high heat and add olive oil.
Season the salmon with the salt and blackening spice.
When the oil in the pan starts to shimmer, place the salmon into the pan. Sear well on both sides and continue to cook until your desired internal temperature.
Preheat oven to 300 F.
Place the cherry tomatoes, oil, thyme, and garlic into an oven-safe baking dish (like a porcelain ramekin) just big enough to hold everything.
Bake in the oven for 1–2 hours until the tomatoes have cooked down and have a jam-like consistency.
Add nopales and salt to a mixing bowl. Toss to coat, then transfer to a colander. Let drain for 30 minutes.
Rinse nopales and set aside.
In a large pan over medium heat, add onions, then sauté with oil for 2 minutes. Add peppers, garlic, carrots, and nopales.
Cook for 10 minutes, stirring occasionally.
Add oregano, vinegar, and 1 cup water. Bring mixture to a boil, then remove from heat and allow to cool.
Finish by stirring in diced avocado.
Dice all vegetables except peas and corn.
Place all vegetables into a pot and sauté with oil. Add rice and turmeric and stir until rice is nice and toasted.
Add in water and bring to a boil. Reduce heat to a simmer and cover. Cook until rice has absorbed all the liquid.
Remove the pot from the heat and allow to sit for 10 minutes before fluffing with a fork and seasoning with salt.