Crispy Skin Salmon with Lime Cilantro Rice, Cumin Scented Edamame and Chimichurri Sauce – Foodland S

Ingredients

• header Rice
• 1 cup brown rice
• 1 teaspoon olive oil
• 2 cups water
• Juice of 1 lime wedge
• 1 clove garlic, smashed
• 3 teaspoons fresh cilantro, chopped
• header Edamame
• 1 teaspoon extra virgin olive oil
• 2 cups edamame, shelled, blanched & cooled
• 1 1/2 teaspoons ground cumin
• 1 shallot (or 1/8 cup onion) finely minced
• 1 clove garlic, chopped
• salt
• pepper
• header Salmon
• 2 tablespoons extra virgin olive oil
• 2 5 oz salmon filets, skin on
• header Chimichurri Sauce
• 2 tablespoons parsley, chopped
• 1/2 teaspoon crushed red chili flakes
• 1/2 teaspoon dried oregano
• 3 tablespoons distilled vinegar
• 1/4 cup extra virgin olive oil
• 1 pinch Salt