TANGY-SWEET SALMON AND RICE SALAD
While this seafood recipe calls for poaching the fish, you can also roast in an oven at 350 degrees for about 10 minutes.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Number Of Ingredients 13
Steps:
- Place the rice in a pot with 1 1/2 cups water and 1/2 teaspoon salt. Bring to a boil over high heat, cover, and reduce the heat to a simmer for 20 minutes, or until the rice has absorbed all the liquid. Spread out the cooked rice on a rimmed baking sheet and chill.
- Meanwhile, in a shallow saute pan, place 1 cup water, the whole scallion, parsley, and peppercorns and bring to a simmer. Sprinkle the fish with salt and place in the pan. Cover and poach for 5 to 9 minutes, until just cooked through. Remove the salmon and peel off and discard the skin while still hot. Chill the salmon.
- Place the pine nuts, raisins, chopped scallions, lime zest and juice, and olive oil in a large bowl, season with salt and freshly ground black pepper, and toss to combine. Flake the salmon into the bowl and add the rice. Stir to combine. Let sit for a short while to allow the flavors to blend. Garnish with mint.
GINGER SALMON WITH BROWN RICE
Oh what fun it is to prepare a heavenly salmon with only five ingredients. My dressing serves as a glaze and a flavor-booster for the rice. -Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place fillets on a foil-lined baking sheet; brush with 3 tablespoons salad dressing. Bake, uncovered, 10-12 minutes or until fish just begins to flake easily with a fork. Brush with remaining salad dressing., Meanwhile, place a large saucepan coated with cooking spray over medium heat. Add carrot and half of the green onion; cook and stir 2-3 minutes or until crisp-tender. Add rice and water; bring to a boil. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir in salad dressing. Let stand, covered, 5 minutes or until liquid is absorbed and rice is tender. Fluff with a fork; serve with salmon. Sprinkle with remaining green onions.
Nutrition Facts : Calories 446 calories, Fat 19g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 605mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
BROWN RICE SALAD
Steps:
- In a 10-inch saute pan over medium heat, fry the bacon until crisp. Drain, crumble, and set aside. Reserve 1 tablespoon of the bacon fat.
- Add the red onion to the pan and cook until translucent, approximately 5 to 6 minutes. Add the vinegar, chicken broth, mustard, sugar, salt, and pepper to the pan and stir to combine. Add the bacon back to the pan along with the rice and cook, stirring occasionally, until the liquid is absorbed, approximately 7 to 10 minutes. Stir in the dill. Allow to cool slightly before serving.
- Preheat the oven to 375 degrees F.
- Place the rice into an 8-inch square glass baking dish.
- Bring the water, butter, and salt just to a boil in a kettle or covered saucepan. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove cover and fluff the rice with a fork. Serve immediately.
BROWN RICE WITH SALMON, AVOCADO, AND TOASTED NORI
This Japanese-inspired dinner is like a deliciously deconstructed salmon-and-avocado roll. This recipe comes from our book "Clean Slate: A Cookbook and Guide."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Bring 2 1/2 cups water, rice, and a pinch of salt to a boil in a saucepan. Reduce heat, cover, and simmer until grains are tender and water has been absorbed, 40 to 50 minutes. Remove from heat; let stand 10 minutes, then fluff with a fork.
- Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still rare in center, 1 1/2 to 2 minutes a side. Let cool slightly.
- Meanwhile, using tongs, toast nori sheets, one at a time, over the flame of a gas burner until they begin to shrivel and become fragrant.
- Mix together lemon juice, soy sauce, and chile sauce in a bowl. Divide rice among 4 plates and drizzle with half of sauce. Arrange avocado and cucumber on top of rice. Break salmon into chunks and divide among plates. Drizzle with remaining sauce, and top with cilantro and chile. Break nori into pieces and serve on the side.
Nutrition Facts : Calories 488 g, Cholesterol 66 g, Fat 11 g, Fiber 6 g, Protein 41 g, SaturatedFat 1 g
BROWN RICE SALAD WITH SALMON
This is from Nov 2008 issue of Oprah. I think canned salmon would be fine if you removed the big bones and skin first. That's why I copied the recipe.
Provided by Debbie R.
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Combine rice, edamame, carrot, scallions and cooked vegetables.
- Season to taste with rice wine vinegar, soy sauce, sesame oil, pepper (and additional salt if desired).
- Divide between two containers/plates. Top with salmon broken into smaller pieces. I think this would be fine with canned salmon, which is already cooked. Just be sure to remove the bigger bones and skin first. Keep cool until ready to serve.
Nutrition Facts : Calories 300.5, Fat 9.4, SaturatedFat 1.3, Cholesterol 28.5, Sodium 394.2, Carbohydrate 32.8, Fiber 5.3, Sugar 1.1, Protein 22.4
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