< Recipes


2Salmon fillets
1 cupBlack rice (if you cannot find black rice, white or basmati will work)
1 packageLongvine’s Cocktail Tomatoes
1 cupChanterelle and oyster mushrooms, or your favorite mushroom
2 cups Water
Salt and pepper
Olive oil


our produce

Step 01

Preheat oven to 425°F. Place the tomatoes on a baking sheet, sprinkle with salt, pepper and drizzle with olive and place on the top rack, 20 minutes.

Step 02

For the rice, add 1 cup to a pot, then 2 cups of boiling water with a pinch of salt. Bring to a boil, then cover and simmer for about 20-25 minutes.

Step 03

For the salmon, season with salt and pepper and drizzle with olive oil. Place a pan over high heat. It is important to let the pan get very hot, almost smoking before you add the salmon. This way, the skin will get crispy and will not stick to your pan.

Step 04

Place the salmon skin side down, and hold it down into the pan for about 30 seconds, this will help to get the skin nice and crispy. Let the salmon cook about 4-5 minutes.

Step 05

While the salmon is cooking, have another pan preheating over high heat. Once it is hot, add a splash of olive oil, then toss in your mushroms, sprinkle with salt and pepper and cook, tossing often, for about 3 or 4 minutes, or until they become tender and have some color.

Step 05

Once the salmon has cooked for 5 minutes, flip it over and cook the flesh side for just one more minute.

Step 06

Allow the salmon to rest after it cooks for just a minute or so, before adding it to the plate.