This recipe is a winner because it combines my love for fresh ingredients and bold flavors, creating a wholesome meal that feels like a restaurant dish made at home. Plus, the vibrant mix of cilantro and lime takes the salmon and rice duo to the next level, making it both Insta-worthy and totally delicious.
There are few things I enjoy more than making exciting, healthy meals, and my Salmon Steaks with Majado are a case in point. Here, the luscious salmon is paired with a lively mix of colorful bell pepper, onion, and ripe tomatoes.
That’s all very good for you, but what’s even better is that it rests on a bed of long-grain rice—a real nutrition powerhouse compared to short-grain varieties or white rice. And, as if that stringent belly were not enough, these nutrition-packed ingredients are doused with the juice of whole limes.
Ingredients
Salmon Steaks: Boosts heart health.
Omega-3 fatty acids, promotes heart health.
Olive Oil: Carries healthful monounsaturated fats, helps in reducing cholesterol.
Boosts immune function and has antibacterial properties: Garlic.
Sweet, crunchy, and rich in vitamin C, bell peppers are a fantastic addition to many dishes.
Antioxidants are plentiful in tomatoes, and lycopene helps the most in maintaining skin health.
Onion: Comprises fiber and prebiotics, fosters gut health.
Rice: Delivers energy via carbohydrates; a gluten-free grain.
Cilantro: Adds a burst of fresh flavor; supplies vitamin K.
Ingredient Quantities
- 4 salmon steaks, about 6 oz each
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 2 large ripe tomatoes, peeled and chopped
- 1 cup chicken broth
- 1 cup long-grain white rice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Lime wedges, for serving
Instructions
1. The salmon steaks need to be seasoned with salt and pepper on both sides. Then they can be set aside.
2. In a big skillet, put in 1 tablespoon of olive oil and heat it on medium-high. When the oil is hot, add the salmon steaks and cook them for 3-4 minutes on one side. When the side facing you is very close to being cooked through, flip the salmon over and let the other side cook for the same amount of time. When both sides are done, remove the salmon from the heat and keep it warm.
3. In the same skillet, add the leftover tablespoon of olive oil. Then add the minced garlic, chopped onion, and diced bell pepper. Sauté for around 3 minutes until the softened vegetables are softened.
4. Add the diced tomatoes and simmer for 3-4 minutes more until the tomatoes break down a little more.
5. Add the chicken broth and bring the mixture to a boil.
6. Stir the rice into the skillet until well combined. Cover, turn the heat to low, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.
7. Using a fork, lightly fluff the rice and stir in the freshly chopped cilantro and lime juice. If you need to, adjust the seasoning with salt and pepper.
8. Nestle the salmon steaks back into the skillet with the rice mixture.
9. Covers and lets them warm through for an additional 2-3 minutes.
10. Present the salmon fillets with majado on separate dinner plates. Accompany each plate with a lime wedge, and then serve—enjoy!
Equipment Needed
1. Skillet
2. Tongs or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Fork
7. Plate
8. Lid for skillet
FAQ
- Can I use salmon fillets instead of steaks?Certainly. Salmon fillets can be used, but cooking times might need to be modified as they could cook faster.
- Is there a substitute for chicken broth?This recipe can use vegetable broth in place of chicken broth.
- Can I use brown rice instead of white rice?Certainly, but keep in mind that brown rice takes longer to cook compared with white rice. You’ll need to adjust the cooking time and possibly the amount of liquid used.
- What can I use instead of lime juice?An alternative to lime juice is lemon juice, which, while not quite as bold, provides a fresh flavor that works well in many cocktails.
- How can I make this dish spicier?When cooking the vegetables, add diced jalapeños or a pinch of cayenne pepper for a spicier kick.
- Can this dish be made ahead of time?You can prepare the Majado a day earlier, but the salmon is at its best when served fresh and cooked right before bringing the Majado to the table.
- Is there a vegetarian version of this recipe?For a vegetarian version, use firm tofu instead of salmon and vegetable broth rather than chicken broth.
Substitutions and Variations
If you don’t have salmon steaks, you can use cod fillets or tuna steaks instead.
Instead of olive oil, use coconut oil or avocado oil.
Should you not possess fresh garlic, substitute it with 1/2 teaspoon of garlic powder.
You can substitute shallots or leeks for onion.
Substitute the treatments as necessary:
– Replace bell pepper with poblano pepper or pimiento.
– Use onion, shallot, or green onion.
– Choose any combination of the above.
Pro Tips
1. Properly Preheat the Skillet: Ensure your skillet is thoroughly preheated before adding the salmon. This helps achieve a nice sear on the fish, enhancing the flavor and texture.
2. Let the Salmon Rest: After cooking the salmon, let it rest briefly on a plate tented with foil. This allows the juices to redistribute, resulting in moist, tender fish when served.
3. Optimize Tomato Flavor: Consider using a mix of fresh and canned tomatoes for a more robust flavor. The canned tomatoes can add depth and a richer texture to the sauce.
4. Toasting the Rice: Before adding the broth, try briefly toasting the rice in the skillet with the sautéed vegetables. This enhances the nutty flavor of the rice and can improve the overall taste.
5. Finish with Extra Freshness: Just before serving, add an extra sprinkle of fresh cilantro and a splash of lime juice on top to brighten the flavors and provide a fresh finish to the dish.
Salmon Steaks With Majado Recipe
My favorite Salmon Steaks With Majado Recipe
Equipment Needed:
1. Skillet
2. Tongs or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Fork
7. Plate
8. Lid for skillet
Ingredients:
- 4 salmon steaks, about 6 oz each
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 bell pepper, diced
- 2 large ripe tomatoes, peeled and chopped
- 1 cup chicken broth
- 1 cup long-grain white rice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Lime wedges, for serving
Instructions:
1. The salmon steaks need to be seasoned with salt and pepper on both sides. Then they can be set aside.
2. In a big skillet, put in 1 tablespoon of olive oil and heat it on medium-high. When the oil is hot, add the salmon steaks and cook them for 3-4 minutes on one side. When the side facing you is very close to being cooked through, flip the salmon over and let the other side cook for the same amount of time. When both sides are done, remove the salmon from the heat and keep it warm.
3. In the same skillet, add the leftover tablespoon of olive oil. Then add the minced garlic, chopped onion, and diced bell pepper. Sauté for around 3 minutes until the softened vegetables are softened.
4. Add the diced tomatoes and simmer for 3-4 minutes more until the tomatoes break down a little more.
5. Add the chicken broth and bring the mixture to a boil.
6. Stir the rice into the skillet until well combined. Cover, turn the heat to low, and simmer for about 15-18 minutes, or until the rice is tender and the liquid is absorbed.
7. Using a fork, lightly fluff the rice and stir in the freshly chopped cilantro and lime juice. If you need to, adjust the seasoning with salt and pepper.
8. Nestle the salmon steaks back into the skillet with the rice mixture.
9. Covers and lets them warm through for an additional 2-3 minutes.
10. Present the salmon fillets with majado on separate dinner plates. Accompany each plate with a lime wedge, and then serve—enjoy!
