Caprese Salmon with Spring Rice

Caprese Salmon

• 4 portions of salmon (approx. 1/2 pound each)
• 4 tablespoons basil pesto
• 1 can diced tomatoes with basil, garlic and oregano
• 4 ounces fresh mozzarella, diced
• 6-8 fresh basil leaves, chopped

Preheat oven to 425 degrees F. Line a shallow baking sheet with aluminum foil and sprinkle with olive oil. Rinse and pat dry the salmon. Place salmon on the baking sheet and spread each portion with 1 tablespoon of basil pesto. Set aside until ready to cook.

Drain the diced tomatoes through a seive. Dice the mozzarella and chiffonade the basil. Mix the tomatoes, mozzarella and basil together in a small bowl and refrigerate until needed.

When ready to cook, place the salmon on the middle rack of the preheated oven and roast for approximatelt 10 minutes or until cooked through. Remove from the oven and top with the tomato and mozzarella mixture. Serve with the Spring Rice.

Spring Rice

• 1 tablespoon olive oil
• 1 tablespoon garlice, minced
• 1/2 teaspoon red pepper flakes
• 1 cup basmati rice
• 1/4 cup white wine (I used Pinot Grigio)
• 1 3/4 cup chicken stock
• 1 cup frozen peas
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

In a medium saucepan, heat the tablespoon of olive oil with the garlic and red pepper flakes. Cook together for a minute or two until you can smell the garlic and pepper. Add the rice and stir to coat. Add the white wine and stir. Now add the chicken stock. Stir it all together and bring to a boil. Once the rice has come to a boil, reduce the heat to simmer and continue cooking for about 20 minutes, or all the liquid has evaporated and the rice is tender. Fluff the rice with a fork, stir in the peas and the chopped parsley. Season with salt and pepper to taste. Let sit for 5 minutes before serving.