Best Asian Salmon With Brown Rice Pilaf Recipes

ASIAN SALMON WITH RICE PILAF

Asian Salmon with Rice Pilaf image

This is one of my son's favorite dishes. He loves grilled salmon and the fusion of flavors in this recipe are spot on ! Enjoy ***Use whatever veggies you and your family like.

Provided by Angela Gray

Categories Fish

Time 35m

Number Of Ingredients 14

Ingredients

BROWN RICE PILAF
2 bags of uncle ben's instant rice (boil in bag)
1/2 onion, chopped
1 bunch fresh asparagus, chopped into bite size pieces
8 sliced mushrooms
2 carrots, sliced very thin
all veggies are optional, add what you and your family like !
1/4 c fresh parsley, finely chopped
SALMON MARINADE
4 skinless salmon fillets (about 4 oz each)
1 Tbsp olive oil, extra virgin
2 clove garlic, pressed
1 1/2 Tbsp fresh ginger, grated
3 Tbsp soy sauce

Steps:

1. You will need a large ziplock bag to put the marinade for the salmon in.
2. Combine olive oil, garlic, ginger and soy sauce in ziplock bag. Add salmon and refrigerate for at least 1 hour.
3. Boil rice in pouch according to package directions. Set aside to keep warm until ready to use. ** I have found that if you dump out your rice water and put the cooked rice pouch back in the warm pot with the lid on that your rice will stay fresh until ready to use.
4. Heat grill ( or pan, use a little olive oil if pan cooking). Add the salmon fillets and cook on medium heat until flaky, be careful not to overcook. (4 or 5 min. per side)
5. **** WARNING***Discard marinade, DO NOT use, could cause food poisoning !
6. While the salmon is cooking, add a little olive oil to a pan and stir fry asparagus, mushrooms and carrots till almost tender. We like ours slightly crispy and not soggy.
7. Add veggies and gently toss. * Do this right before you take the salmon off the grill.
8. Take salmon off of the grill and lay it on top of the veggie and rice mixture.
9. Serve with your favorite stir fry sauce and a sweet potato if desired. **I use KIKKOMAN STir-fry sauce**

ASIAN RICE PILAF

Asian Rice Pilaf image

We love this Asian rice recipe that's loaded with veggies and a hint of gingery freshness. It's so versatile, and even the picky eaters in our family love it! -Teri Lindquist, Gurnee, IL

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1/2 cup sliced carrot
1/2 cup sliced celery
1/2 cup chopped onion
1 cup uncooked long grain rice
2 cups hot water
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons dried parsley flakes
2 teaspoons chicken bouillon granules
1/2 teaspoon ground ginger
2-1/2 cups frozen peas (about 10 ounces), thawed

Steps:

In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

Nutrition Facts : Calories 233 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 699mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

HARISSA SALMON PILAF

Harissa salmon pilaf image

Rustle up this spiced salmon and rice dish, flecked with pomegranate seeds, pistachios and raisins, in just 25 minutes. It's vibrant and full of flavour

Provided by Esther Clark

Categories Dinner, Main course

Time 25m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
1 large onion , finely sliced
1 tsp ground coriander
1 tsp turmeric
2 tbsp harissa paste
2 x 250g pouches cooked wholegrain rice
2 poached salmon fillets (about 200g)
40g pistachios , finely chopped
70g pomegranate seeds
50g raisins
1 small bunch parsley , leaves shredded
lemon wedges, to serve (optional)

Steps:

Heat the oil in a large frying pan or shallow casserole pot and add the sliced onion. Fry over a medium heat for 10-12 mins or until the onion becomes golden and sticky. Stir in the coriander, turmeric and harissa paste and fry for 1 min.
Cook the rice in the microwave following pack instructions. Add the rice to the pan and stir everything together, cooking for 5 mins. Stir large flakes of the salmon through the rice (discard any skin) and finish topped with the pistachios, pomegranate seeds, raisins and shredded parsley. Serve with lemon wedges to squeeze over, if you like.

Nutrition Facts : Calories 585 calories, Fat 31 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.5 milligram of sodium

ASIAN SALMON WITH BROWN RICE PILAF

ASIAN SALMON WITH BROWN RICE PILAF image

Yield 4 servings

Number Of Ingredients 16

Ingredients

Brown Rice:
1 tablespoon olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 cups water
1 cup short grain brown 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

Steps:

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. 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.