Wild Salmon With Coconut Chutney Green Pilau Recipes
SALMON PILAF WITH GREEN ONIONS
Make and share this Salmon Pilaf With Green Onions recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare rice as label directs, without salt. (I've subsituted no-salt chicken broth.) Thinly slice green onions; reserve 2 tablespoons of the dark green slices for garnishing pilaf.
- Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onions and cook 3 minutes, stirring occasionally.
- Season salmon with teaspoon freshly ground black pepper. Add salmon to skillet and cook 7 to 8 minutes or until opaque throughout, stirring occasionally. Remove skillet from heat; spoon off and discard any fat, but leave salmon in skillet.
- Stir cooked rice and teriyaki sauce into skillet with salmon until well blended. To serve, garnish with dark green-onion slices.
Nutrition Facts : Calories 410.9, Fat 8.8, SaturatedFat 1.5, Cholesterol 52.3, Sodium 783, Carbohydrate 51.2, Fiber 1.6, Sugar 3.3, Protein 29
CRISPY SALMON WITH COCONUT-GINGER COLLARDS
For a fresh and nutritious fall or winter meal, take seasonal collard greens for a spin in this hearty weeknight meal. Here, the dark leafy greens are simmered with coconut milk, ginger, shallots, and chickpeas. Top the creamy greens with protein-packed salmon, rice, lime wedges, and cilantro.
Provided by Lauryn Tyrell
Categories Salmon Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Whisk together turmeric and 2 tablespoons oil; season with salt and pepper. Season fish with salt; coat in turmeric mixture. Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add fish, skin-sides down; cook, undisturbed, until crisp, 4 minutes. Transfer to a parchment-lined baking sheet, skin-sides up; roast until cooked through, 6 to 8 minutes.
- Wipe skillet clean; heat over medium. Add remaining 1 tablespoon oil, ginger, and shallot; cook, stirring, until fragrant. Stir in greens and cook, tossing, until just wilted, 1 minute.
- Add coconut milk, 3/4 cup water, and chickpeas. Season and cook, stirring occasionally, until slightly reduced, 5 minutes. Stir in lime zest and juice. Serve over rice, with fish, cilantro, coconut, and lime wedges.
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