Fish & Fowl Play
Pan-Seared Chicken and Salmon with Tomato-Onion Relish over Saffron Lemon Rice, Broccoli, and Avocado
42 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeSoy-free
Herb's take
Inspired by the sunny coasts of the Mediterranean, this skillet dinner fuses quick-seared chicken and salmon with a punchy tomato-onion relish. You’ll learn why saffron blooms in hot broth and why acidic lemon and avocado wait until the grand finale.
Ingredients
Yield
4
Instructions
- 01In a small saucepan, combine chicken broth and saffron. Heat until just steaming, then turn off the heat and let steep.
- 02Rinse the rice under cold water until the water runs mostly clear, then drain.
- 03In a medium saucepan, heat 2 tbsp olive oil over medium heat. Add rice and toast, stirring, until slightly translucent, about 2 minutes.
- 04Pour in the saffron-infused broth, 1/2 tsp salt, half the lemon zest, and bring to a boil. Reduce to a low simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
- 05While rice cooks, season chicken breast and salmon fillet with 1/2 tsp salt and 1/4 tsp pepper per side. Set aside.
- 06In a large skillet, heat 2 tbsp olive oil over medium-high. Add ground beef and cook, breaking up, until just browned and cooked through, about 3 minutes. Remove beef with a slotted spoon and set aside, leaving fat in the pan.
- 07To the fat in the skillet, add onion and cook until softened, about 3 minutes. Stir in garlic and cook 30 seconds.
- 08Add tomatoes and a pinch of salt. Cook, stirring, until tomatoes break down and mixture is jammy, about 4 minutes. Remove pan from heat. Set aside relish in a bowl.
- 09Return skillet to medium-high. Add 1 tbsp olive oil. Sear chicken breast until golden and just cooked through, about 3-4 minutes per side. Transfer to a cutting board to rest.
- 10Add salmon fillet to the same skillet. Sear 2-3 minutes per side, until just opaque in the center.
- 11Toss broccoli florets with remaining 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper. Add to the now-empty skillet. Sauté until bright green and crisp-tender, 2-3 minutes. Remove from heat.
- 12Slice chicken and salmon into wide strips. Fluff rice with a fork, then gently fold in cooked ground beef, remaining lemon zest, and half the lemon juice.
- 13Divide rice among 4 plates. Arrange chicken, salmon, and broccoli over rice. Top with tomato-onion relish.
- 14Sprinkle diced avocado, parsley, and remaining lemon juice over each plate just before serving.
- 15Season with more salt and pepper to taste. Serve immediately.
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