SWEET & SPICY ROASTED SALMON WITH WILD RICE PILAF
Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes.
Provided by EatingWell Test Kitchen
Categories Healthy Salmon Fillet Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.
- Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
- Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
- Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)
Nutrition Facts : Calories 339.2 calories, Carbohydrate 42.5 g, Cholesterol 53 mg, Fat 5.3 g, Fiber 3.5 g, Protein 29.6 g, SaturatedFat 1.3 g, Sodium 442.2 mg, Sugar 6.9 g
BAKED SALMON FILLETS ON WILD RICE PILAF
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the wild rice in a small pot with 1-1/2 cups of water and boil until firm-tender, about 20 minutes. Drain well and set aside. Preheat the oven to 425 degrees F. Melt the butter for the rice in a medium-sized pot set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the white rice, stock, thyme, pecans, cranberries and reserved wild rice. Bring to a boil and then cover, reduce the heat to its lowest and cook until the white rice is tender, about 15 to 20 minutes. Meanwhile, place the salmon in a non-stick or parchment paper-lined baking dish. Drizzle with the orange juice and butter; sprinkle with the salt, pepper and thyme. Bake for 12 to 15 minutes, or until cooked through.Spoon the rice onto four dinner plates. Set the salmon on top of the rice, spoon the fish's pan juices over top, and serve.
SALMON WITH RICE PILAF AND DILL SAUCE
Dinner ready in 40 minutes! Try hearty salmon with rice - a delicious meal.
Provided by Pillsbury Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In small bowl, combine all sauce ingredients; blend well. Cover; refrigerate until serving time.
- In medium saucepan, combine 1 1/3 cups water, rice and bouillon. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Stir in peas and lemon peel. Cover; simmer an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Keep warm.
- Meanwhile, in large skillet, combine 4 cups water, sliced onion, lemon and peppercorns. Bring to a boil. Reduce heat; simmer 5 minutes to blend flavors. Add salmon steaks; cover and simmer 7 to 10 minutes or until fish flakes easily with fork.
- To serve, with slotted spoon, lift fish from liquid; place on serving platter. Serve with rice pilaf and dill sauce.
Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 85 mg, Fiber 1 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1 serving, Sodium 370 mg, Sugar 5 g
WILD RICE PILAF
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan, add the onion, and cook over low heat for 5 to 10 minutes, until translucent. Add 5 cups of water, 2 teaspoons of salt, and the wild rice. Bring to a boil, reduce the heat to very low, and simmer, covered, for 50 minutes to 1 hour, until the rice is tender. Drain well.
- Place the drained rice in a bowl, add the remaining tablespoon of butter, the scallions, 1 1/2 teaspoons salt, and the pepper. Taste for seasonings and serve hot.
PAULA DEEN'S SAVORY SALMON
I found this recipe to be a delight--lots of great and unexpected flavors. Recipe courtesy of The Lady & Sons Savannah Country Cookbook and Paula Deen.
Provided by AmyZoe
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Place salmon fillet on a foil-lined pan.
- Season with House Seasoning and lemon juice, then cover and surround fish with orange, onion, and red and green bell pepper.
- Mix strawberries, water, honey, chervil or dill, garlic, and chives together.
- Pour evenly over salmon.
- Cover with foil and pierce foil, allowing salmon to steam.
- Bake for 25 to 30 minutes.
- Serve with rice.
WILD RICE PILAF BAKE
I make this recipe for almost every holiday and often take it to potlucks. Usually, I make the pilaf ahead to allow the flavors to blend and then reheat it in the microwave before serving. This also makes for more room in the oven and less chaos when you are putting out a big holiday meal. -Dianne Bettin, Truman, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a boil. Add wild rice; reduce heat. Cover and cook for 30 minutes. Add long grain rice; cook 20-25 minutes longer or until liquid is absorbed and rice is tender. , Meanwhile, in a large skillet, saute the onion, carrots and rosemary in butter until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the rice, broccoli and pepper. , Transfer to a greased shallow 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until broccoli is crisp-tender. Fluff with a fork before serving.
Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 25mg cholesterol, Sodium 273mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
WILD RICE PILAF
This is a savory change from the usual white or brown rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Heat a medium saucepan with a lid over medium. Add walnuts, and toast, tossing, until lightly browned and fragrant, 4 to 6 minutes. Remove walnuts; set aside.
- In same saucepan, heat oil over medium-low. Add shallots; cook until translucent, 2 to 4 minutes. Add rice mix and 2 cups water; season with salt and pepper. Bring to a boil. Cover, and reduce heat to medium-low; cook until tender and liquid has been absorbed, about 25 minutes. Fluff with a fork. Serve, topped with walnuts and, if desired, parsley.
Nutrition Facts : Calories 218 g, Fat 6 g, Fiber 3 g, Protein 7 g
SAVORY RICE AND QUINOA PILAF
Pretty, delicious, and can easily be personalized. Freeze leftovers for a quick side dish ready in minutes.
Provided by kmforestlakeMN
Categories Rice Pilaf
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring vegetable broth to a boil in a large saucepan. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 80 g, Fat 3.1 g, Fiber 4.4 g, Protein 10.4 g, SaturatedFat 0.5 g, Sodium 852.9 mg, Sugar 8.5 g
SAVORY SALMON OVER WILD RICE PILAF WITH A SIDE OF SWEET POTATOES
This dish is a perfect blend of ingredients and spices to satisfy even the most discriminating of pallets. It is truly satisfying, most assuredly savory! Enjoy!
Provided by DayJahView
Categories < 4 Hours
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Heat wild rice according to directions. After ten minutes add brown rice and cook for 45 minutes more. Meanwhile, Slice Garlic, shred carrot and coarsely chop spinach. Set aside. Peel sweet potatoes, cube and steam them until tender. Melt butter, add walnuts, garlic salt and curry. Pour butter over drained sweet potatoes when ready to serve. Toss to coat evenly. Add carrots and garlic to rice for the final ten minutes of cooking time. Toss with spinach when ready to serve. Broil salmon for 3 to 5 minutes depending on thickness. Wisk black beans sauce with juice, aminos and lemon peel. Lay spinach on a bead of the rice pilaf and garnish with sweet potatoes. Generously drizzle black bean sauce over salmon coating completely. Serve hot. Enjoy!
Nutrition Facts : Calories 412.6, Fat 14.3, SaturatedFat 5, Cholesterol 67.4, Sodium 1070.5, Carbohydrate 41.1, Fiber 3.7, Sugar 5.1, Protein 30.4
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