Wild Salmon With Edamame Cauliflower Rice Recipes

WILD SALMON WITH EDAMAME-CAULIFLOWER RICE

Steps:

• Preheat oven to 425 degrees. Working in batches, pulse cauliflower in a food processor until finely chopped but not pureed. (You should have about 6 cups.) Toss with 3 tablespoons oil and half of scallions on a rimmed baking sheet. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
• Drizzle fish with remaining 1 tablespoon oil; season with salt and pepper. Nestle into cauliflower mixture and sprinkle with edamame. Roast until fish is just cooked through, about 8 minutes. Sprinkle with remaining scallions and cilantro. Squeeze lime wedges over top; serve.

HONEY SOY GRILLED SALMON WITH EDAMAME

Steps:

• Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper.
• Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper.
• Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges.
• Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes.

SALMON WITH WILD RICE

Steps:

• Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
• Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
• In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
• Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
• Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
• Serve with the rice and pour remaining half of orange juice mixture over the salmon.