Crispy Skin Salmon - cooking recipe

Ingredients

RICE
1 cup brown rice
1 teaspoon olive oil
2 cups water
1 lime wedge, juice
1 garlic clove, smashed
3 teaspoons fresh cilantro, chopped
EDAMANE
1 teaspoon extra virgin olive oil
2 cups edamame, shelled, blanched, and cooled
1 1/2 teaspoons ground cumin
1/8 cup onions, finely minced or 1 shallot
1 garlic clove, chopped
salt and pepper
SALMON
2 tablespoons extra virgin olive oil
10 ounces salmon fillets, skin on
salt and pepper
CHIMICHURI SAUCE
2 tablespoons parsley, chopped
1 garlic clove, chopped
1/2 teaspoon red chili pepper flakes, crushed
1/2 teaspoon dried oregano
3 tablespoons distilled vinegar
1/4 cup extra virgin olive oil
1 pinch salt

Preparation

RICE:
Place the rice and oil in a rice cooker.
Mix well. Add in the water, lime juice and garlic clove.
Cook according to manufacturer's instructions.
After cooking, let rice sit for 20 minutes and stir in cilantro.
EDAMAME:
Heat the olive oil to the smoking point in a pan.
Add in the edamame and let it sit for 1 minute.
Add in the shallots and garlic and cook for 2 minutes.
Season with salt and pepper.
SALMON:
Heat the oil to just smoking in a pan.
Season the flesh side of salmon with salt and pepper.
Place the filet in he pan skin down.
Let it cook for 5 minutes. You should see the oil sizzling and the flesh cooking from the bottom up.
When the flesh looks like it has cooked about half the way up, flip the fish over and cook for 20 seconds.
Remove.
CHIMICHURI SAUCE:
Combine ingredients together and use as a garnish on meats, poultry and fish.