Seared Salmon with Nopales en Escabeche

FOR THE SALMON  

1/4 teaspoon olive oil 

4 ounces salmon  

1 pinch salt  

1 teaspoon blackening spice  

4 ounces vegetable turmeric rice  

2 ounces tomato confit  

1 tablespoon nopales en escabeche  

1/2 teaspoon rosemary olive oil 

FOR THE TOMATO CONFIT  

(recipe yields ~12 ounces)  

12 ounces cherry tomatoes  

1-1/2 teaspoons olive oil  

1-1/2 teaspoons thyme fresh  

2 each garlic cloves, smashed 

FOR THE NOPALES EN ESCABECHE 

(recipe yields ~10 tablespoons)  

10 ounces nopales, diced 

2-1/4 tablespoons yellow onion, diced  

1/2 each serrano pepper, diced  

2 teaspoons garlic, minced  

2/3 cup carrots, diced 

1/2 teaspoon dry Mexican oregano 

6-1/2 tablespoons champagne vinegar  

4 teaspoons avocado, diced 

1-1/4 teaspoons salt 

FOR THE VEGETABLE TURMERIC RICE  

(recipe yields ~16 ounces)  

2 tablespoons red bell pepper  

2 tablespoons carrot  

2 tablespoons red onion  

8 tablespoons corn  

8 tablespoons green peas 

1 teaspoon olive oil 

4-1/2 tablespoons brown basmati rice  

1/4 teaspoon turmeric 

2/3 cup water 

1/2 teaspoon salt  

TO MAKE THE SALMON 

1. Place a sauté pan over medium high heat and add olive oil.

2. Season the salmon with the salt and blackening spice. 

3. 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. 

4. To Plate: Scoop the vegetable turmeric rice onto your serving plate. Top the rice with your cooked salmon. Top the salmon with the tomato confit and nopales en escabeche. Finish by drizzling the rosemary olive oil around the plate. 

TO MAKE THE TOMATO CONFIT 

1. Preheat oven to 300 F. 

2. Place the cherry tomatoes, oil, thyme, and garlic into an oven-safe baking dish (like a porcelain ramekin) just big enough to hold everything.  

3. Bake in the oven for 1–2 hours until the tomatoes have cooked down and have a jam-like consistency. 

TO MAKE THE NOPALES EN ESCABECHE 

1. Add nopales and salt to a mixing bowl. Toss to coat, then transfer to a colander. Let drain for 30 minutes. 

2. Rinse nopales and set aside. 

3. In a large pan over medium heat, add onions, then sauté with oil for 2 minutes. Add peppers, garlic, carrots, and nopales.  

4. Cook for 10 minutes, stirring occasionally. 

5. Add oregano, vinegar, and 1 cup water. Bring mixture to a boil, then remove from heat and allow to cool. 

6. Finish by stirring in diced avocado. 

TO MAKE THE VEGETABLE TURMERIC RICE 

1. Dice all vegetables except peas and corn. 

2. Place all vegetables into a pot and sauté with oil. Add rice and turmeric and stir until rice is nice and toasted. 

3. Add in water and bring to a boil. Reduce heat to a simmer and cover. Cook until rice has absorbed all the liquid. 

4. Remove the pot from the heat and allow to sit for 10 minutes before fluffing with a fork and seasoning with salt.