Sunday, May 1, 2011

Caprese Salmon and Spring Rice

I had a easy, but delicious grilled salmon and roasted vegetables dinner planned the other night.  It was going to be one of my quick and easy recipes on the grill.

I say was, because Mother Nature had a different plan for me.  Just before it was time to cook, the skies opened and torrential rain fell.  Hmm, I thought, what can I do instead?  After all, cooking in the rain can be a real pain.

I quickly changed the plan from outdoor grill cooking to indoor cooking.   I used  ingredients on hand in my pantry and the result was a quick and fabulous dinner I want to share with you.  The dinner is relatively simple, and you can pull it together lickety split.

If you don't like salmon, this recipe can easily be adapted to boneless chicken breasts.

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 one tablespoon of basil pesto. 

I used basil pesto I made last summer and froze in ice cube trays. Set aside until ready to cook.

Drain the diced tomatoes through a sieve.  If this were tomato season here in the Northeast I would use fresh tomatoes and fresh herbs.  Alas, we are NOT in tomato season, so canned, diced tomatoes will do.  

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 approximately 15 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 garlic, 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.  

Feel free to increase the red pepper and garlic for more flavor.   

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. 

This is a meal you can pull together in 30-40 minutes.  There is no need to fret when your original dinner plans get thrown aside.  Just check your pantry and see what alternatives you may have.  That's what I did and I was happy with the result. 



  1. Another good one! I always have chicken in the house, so maybe I'll try it that way too. Now, all I need it basil pesto!

  2. Love, love salmon with pesto and diced tomatoes. The spring rice sounds delicious. I will print these recipes on my new printer (with the pricey ink cartridges) and add them to my new "Just One Donna Favorites" binder. FYI I planted my tomato and jalapeno plants today as well as my lettuce and herb seeds. And... I appropriately caged the tomato plant, unlike last year, live and learn.

  3. I was so happy to see this recipe today because I've been thinking that I would like to get a good recipe for preparing salmon. This one looks delicious! Just like Robin, I'm printing it and adding it to my Just OneDonna recipes:)


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