Grilled Salmon with Wild Rice and Vinaigrette

Name: Grilled Salmon with Wild Rice and Vinaigrette
Ingredients: Fish; 2 salmon fillets of 180g each;; 80ml olive oil;; salt and black pepper;; Wild Rice; 80g wild rice;; 10 tablespoons extra virgin olive oil;; 5 tablespoons raspberry vinegar;; 2 tablespoons finely chopped red onion;; 500ml chicken broth, industrialized;; 10 tablespoons diced tomatoes, peeled and seeded

1
Fish
2
2 salmon fillets of 180g each;
3
80ml olive oil;
4
salt and black pepper;
5
Wild Rice
6
80g wild rice;
7
10 tablespoons extra virgin olive oil;
8
5 tablespoons raspberry vinegar;
9
2 tablespoons finely chopped red onion;
10
500ml chicken broth, industrialized;
11
10 tablespoons diced tomatoes, peeled and seeded

Ingredients

1
Fish
2
2 salmon fillets of 180g each;
3
80ml olive oil;
4
salt and black pepper;
5
Wild Rice
6
80g wild rice;
7
10 tablespoons extra virgin olive oil;
8
5 tablespoons raspberry vinegar;
9
2 tablespoons finely chopped red onion;
10
500ml chicken broth, industrialized;
11
10 tablespoons diced tomatoes, peeled and seeded

Directions

1
Fish
2
Heat the olive oil in a non-stick skillet
3
Season the fish fillets with salt and black pepper
4
Place them in the skillet and cook for 2-3 minutes on each side
5
Remove and keep warm
6
Wild Rice
7
Cook the wild rice in salted water
8
Drain excess water
9
Sauté the red onion in a little olive oil
10
Add the diced tomatoes, remaining olive oil, chicken broth, and wild rice
11
Let it simmer
12
Assembly
13
In a deep plate, arrange the cooked wild rice, place the grilled fish on top, and drizzle with a generous amount of olive oil
14
Garnish with chopped parsley.