Wednesday, April 11, 2012
Christmas Salmon with Rice
This is a wonderful new recipe adapted from Real Simple's One-Pot Salmon With Snap Peas and Rice. I changed this to brown rice, and added red peppers and asparagus. The name for the dish comes from the red and green vegetables served with the Salmon. This dish is really great and is very healthy - it is very low fat - making this great news. Oh...and it is easy!
Ingredients (Serves 4)
1 cup Brown rice
1 lbs Salmon fillet, skin removed
Kosher salt and pepper (to taste - around 1/4 tsp each)
1 bunch Asparagus (trimmed to around 4" from the tip - thinner the better)
1/2 Red Pepper, cut into thin strips
1/3 cup Low-sodium soy sauce
2 Scallions, trimmed and sliced
2 tbsp Rice wine vinegar
1 tbsp Ginger, grated or minced
1 tbsp Light brown sugar
1. Mix brown rice and 2 1/3 cups water in a medium skillet and bring to a boil. Reduce heat to low and simmer, covered, for 35 minutes.
2. Prepare the salmon for cooking by removing the skin and cutting into 2" slices.
3. After the rice has cooked for 35 minutes, add the salmon on top of the rice, and then spread the asparagus and red pepper across the pan. Season with kosher salt and pepper and cook for an additional 13-14 minutes.
4. In a small bowl, mix the soy sauce, scallions, rice wine vinegar, ginger, and brown sugar. Spoon sauce over the salmon, rice, and vegetables.