Name: A Trip Down Memory Lane: Citrus Herb Salmon with Market-Inspired Rice & Pickled Vegetables
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skin-on salmon fillets (about 6 oz each); 1 lemon (zest + juice); 2 tbsp extra virgin olive oil, divided; 2 tbsp fresh dill, chopped; 2 tbsp fresh parsley, chopped; 1 tsp fresh rosemary, finely chopped; Salt and freshly ground black pepper, to taste; 1 cup jasmine rice; 2 cups water; 1/2 tsp salt (for rice); 1/2 cup shelled edamame (thawed if frozen); 1/4 cup scallions, thinly sliced; 1 small carrot, julienned; 1 small cucumber, thinly sliced; 1/2 cup rice vinegar; 1 tbsp sugar; 1/2 tsp salt (for pickling); 1 tsp toasted sesame seeds (optional)

A Trip Down Memory Lane: Citrus Herb Salmon with Market-Inspired Rice & Pickled Vegetables

CookwithNewsletter

This dish celebrates the spirit of adventure and the warmth of home, melding the clean flavors of Japanese markets with the vibrant herbs of California’s Mediterranean bounty. Silky roasted salmon gets a lively lift from fresh lemon and garden herbs, while a market-inspired rice—enhanced by edamame and scallions—adds comfort and color. Quick-pickled vegetables bring a tangy crunch reminiscent of Tokyo’s bustling food stalls. Each bite invites memories and new stories, perfect for gathering family and friends to savor the journey, wherever you are.

Ingredients

Instructions

Combine sliced cucumber and julienned carrot in a heat-safe bowl. In a small saucepan, heat rice vinegar, sugar, and 1/2 tsp salt until just simmering. Pour over the veggies, toss, and let them pickle while you prep the rest (at least 20 minutes).
Rinse jasmine rice under cold water until water runs clear. Combine rice, 2 cups water, and 1/2 tsp salt in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 12-14 minutes. Remove from heat and let steam, covered, for 5 minutes. Fluff rice with a fork, then fold in edamame and scallions.
Preheat oven to 400°F (200°C). Pat salmon dry. Place skin-side down on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with lemon zest, half the lemon juice, dill, parsley, rosemary, salt, and pepper. Rub gently to coat.
Roast salmon until just opaque in the center, 10-12 minutes, depending on thickness.
In a small bowl, mix remaining olive oil and lemon juice. Drizzle over the cooked salmon just before serving for a bright finish.
To serve: Spoon rice onto plates, top with a salmon fillet, and garnish with pickled vegetables. Sprinkle with toasted sesame seeds if desired. Enjoy with loved ones, sharing stories from your travels.