Superfood Rice With Salmon Spinach Pesto Recipes
GARDEN PESTO SALMON WITH MEDITERRANEAN RICE
This quick and easy garden pesto salmon is served on top of a Mediterranean rice for a healthy meal that can be on the table in less than 30 minutes.
Provided by Running to the Kitchen
Categories Main Dishes
Time 25m
Number Of Ingredients 11
Steps:
- Place 2 cups of water with the rice in a small sauce pot. Bring to a boil, stir, reduce heat to low, cover and let cook until all the water is absorbed.
- Meanwhile, combine the spinach, sun dried tomatoes, pine nuts, chickpeas and lemon zest in a large bowl.
- Whisk together the lemon juice and olive oil in a separate small bowl.
- Once the rice is cooked, add to the large bowl.
- Pour the dressing into the bowl and toss until everything is well combined.
- Add the feta, toss again then season with salt and pepper to taste.
- Prepare salmon according to package directions and serve atop the rice.
Nutrition Facts : Calories 643 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 40 grams fat, Fiber 10 grams fiber, Protein 29 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 639 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
SUPERFOOD RICE WITH SALMON & SPINACH PESTO
Categories Dinner, Lunch, 31 - 60 Minutes, Easy, Gluten Free, Wholegrain
Time 30m
Yield Serves 2
Number Of Ingredients 14
Steps:
- Place the rice into a large saucepan of boiling water. Simmer over a medium heat for 25 minutes until tender. Drain well.
- While the rice is cooking make the pesto. Place all the ingredients in a food processor and blend until finely chopped.
- When the rice is almost ready, heat the oil in a frying pan and add the salmon fillets. Cook for 4-5 minutes each side, until golden brown. Remove from the pan and keep warm.
- Add the cherry tomatoes and spinach to the pan and fry for a few minutes until the spinach has wilted and the tomatoes have slightly softened.
- Add the rice and the pesto and blend well.
- Serve on to dishes and top with the salmon.
SPINACH, SALMON, AND RICE
Salmon and Spinach are so good for your baby. Whip up this yummy recipe for great nutritional benefits. You may even wish to try it yourself. I found this recipe in Blender Baby Food by Nicole Young. She recommends this recipe for babies 8 months and older.
Provided by CookingSandefer
Categories Low Cholesterol
Time 30m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until tender but not browned, about 3 minutes.
- Add rice and stir until coated with oil. Stir in water and bring to a boil. Cover, reduce heat, and simmer until most of the water has been absorbed and rice is slightly tender, about 15 minutes.
- Arrange spinach and salmon on top of rice, cover and continue to cook until spinach is wilted and salmon flakes easily when tested with a fork, about 10 minutes.
- Transfer to a blender, add lemon juice and puree on high to desired consistency, adding more water if necessary.
Nutrition Facts : Calories 147, Fat 3.4, SaturatedFat 0.5, Cholesterol 14.9, Sodium 26.9, Carbohydrate 20.7, Fiber 0.7, Sugar 0.5, Protein 7.6
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