Recipes Part VI: Salmon with Brown Rice Pilaf (jul 27)

Today's recipe is salmon and brown rice. It is really good, and since I didn't think there was enough veggies, I served it with some mixed veggies, about 1/2 cup. It tasted REALLY good, mostly due to the garlic and ginger in the salmon, and the peppers and onion in the rice.

Asian Salmon with Brown Rice Pilaf

Brown Rice:

- 1 tablespoon olive oil

- 1/2 onion, chopped

- 1/2 red or green bell pepper, chopped

- 2 cups water

- 1 cup short grain brown rice (I used brown long grain mixed with wild rice)

- 1/4 cup finely chopped parsley

- Salt and freshly ground black pepper (optional)

Salmon Ingredients:

- 2 skinless salmon fillets (about 4 ounces each)

- 1 tablespoon olive oil

- 1 clove garlic, pressed or minced

- 1 tablespoon grated fresh ginger root

- 1 teaspoon soy sauce

- 1 teaspoon maple syrup

- 2 green onions, chopped (I omitted this because I had none)

For rice, heat oil in a medium saucepan. Add onion and bell pepper; cook 3 minutes. Add water and rice; bring to a boil.

Reduce heat; cover and simmer 50 minutes or until rice is tender and liquid is absorbed (or, if you have a steamer, follow the directions on the steamer for 1 cup dry rice, and add the cooked rice and bell pepper).

Fluff with fork; stir in parsley. Season with salt and pepper, if desired.

Meanwhile, place salmon in a pie plate or shallow dish. Combine remaining salmon ingredients; mix well. Pour marinade over salmon; let stand 15 to 20 minutes.

Heat a ridged grill pan over medium heat until hot. Add salmon, discarding marinade; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch. Serve with brown rice.

Makes 4 servings, takes 1 hour

Nutritional Information

Calories - 467

Fat - 20 g

Fiber - 2.7 g

Carbs - 42.5 g

Sugar - 2.4 g

Protein - 27.25 g

Sodium - 155 mg

Calcium - 48.6 mg

Magnesium - 49.2 mg

Potassium - 613.7 mg