Salmonbasmatiricebake Recipes
SALMON BASMATI RICE BAKE
Make and share this Salmon Basmati Rice Bake recipe from Food.com.
Provided by FarahC
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- preheat oven to 350.
- In a large skillet over medium heat,add butter and oil. Once butter is melted add onion and garlic. Saute until vegetables are softened.
- Add baby spinach to onion mixture,sook until spinach is wilted and glossy.
- In a large mixing bowl,mix your salt pepper,sour cream,mayo,mustard,1/4 cup parmesan cheese.Set aside 1/2 cup of the sour cream mixture.
- Mix in rice,and spinach mixture,add your egg beaters,and mix well.
- Grease a large baking dish with cooking spray,or olive oil. Spoon in all of your rice mixture. Place salmon on top ,and cover with 1/2 cup of the sour cream mixture.Sprinkle the remaining cheese over sour cream mixture.
- Bake at 350 for 25-30 minutes,or until fish flakes apart.
Nutrition Facts : Calories 405.7, Fat 18.7, SaturatedFat 4.5, Cholesterol 54.7, Sodium 865.8, Carbohydrate 33.9, Fiber 2, Sugar 4.5, Protein 25
SALMON RICE BAKE
This is from the Company's Coming Select Series Beans & Rice cookbook. I didn't have instant rice so I used the same amount of regular white rice, increased the chicken broth by 1 cup, and boiled the rice with the veggies. I think I probably should have used a little less rice (or another tin of mushroom soup!) because it was a little on the dry-ish and it filled my 3 qt casserole -- the recipe just calls for a 2 qt. I also substituted chopped red pepper for the carrots and added it with the broccoli. But all modification aside, it was still a very tasty casserole and definitely a do-over in THIS house -- especially when topped with a bit of melted cheddar!!
Provided by Swan Valley Tammi
Categories Rice
Time 45m
Yield 6 1/2 cups, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine water, carrot, onion and bouillon powder in a large saucepan. cover and cook until onion is almost tender.
- Add broccoli. Cook for 4 minutes. Do not drain.
- Stir in rice. Cover and let stand for 5 minutes.
- Add soup and salmon. Stir to mix well. Turn into greased 2 qt (2L) casserole dish.
- Sprinkle with paprika if desired (or shredded cheddar!). Cover and bake at 350F for 30 minutes.
Nutrition Facts : Calories 251.3, Fat 5, SaturatedFat 1.1, Cholesterol 29.1, Sodium 599.1, Carbohydrate 38.6, Fiber 2.1, Sugar 3.2, Protein 12.7
SALMON MACARONI BAKE
"A neighbor brought us this creamy casserole the night after our newborn daughter came home from the hospital," recalls Carrie Mitchell of Raleigh, North Carolina. "It was so good, we couldn't resist heating up the leftovers the next morning."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare macaroni and cheese according to package directions. Stir in the soup, milk, salmon, onion and cheddar cheese. , Transfer to a greased 1-1/2-qt. baking dish. Sprinkle with bread crumbs; dot with butter. Bake, uncovered, at 375° for 30 minutes or until heated through.
Nutrition Facts : Calories 599 calories, Fat 27g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 1748mg sodium, Carbohydrate 62g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.
BAKED SALMON WITH BASIL AND LEMON THYME CRUST
A perfectly baked salmon topped with a mouthwatering crust and served with asparagus. The crispiness and the lemony flavors of the crust are delicious. If desired, you can squeeze some fresh lemon juice on top of the asparagus. This recipe was made in a Panasonic CIO.
Provided by Jennifer Aleman
Categories Trusted Brands: Recipes and Tips Panasonic
Time 33m
Yield 4
Number Of Ingredients 13
Steps:
- Rub 1/2 teaspoon olive oil over the salmon and season lightly with salt and pepper. Transfer salmon to the center of the grill pan.
- Place asparagus in a bowl. Drizzle 1 1/2 teaspoon olive oil over asparagus; season with salt and pepper. Mix well and arrange around salmon.
- Place garlic cloves in a food processor or blender; process until crushed. Add Parmesan cheese, basil, lemon juice, lemon thyme, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; blend well. Add remaining 3 tablespoons oil and bread crumbs; pulse until well mixed.
- Top salmon with herb mixture, forming a crust.
- Set Panasonic Countertop Induction Oven to "Auto Cook". Select Fish with Vegetables setting. Place the grill pan in the oven and cook until salmon flakes easily with a fork and asparagus is tender, about 18 minutes.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.7 g, Cholesterol 80.2 mg, Fat 30.5 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.1 g, Sodium 583.2 mg, Sugar 2.8 g
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
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