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Salmon and Brown Rice

½ cup short-grain brown rice
1 tsp. butter
¼ cup fresh pineapple, chopped and drained
¼ cup fresh basil leaves, cut into thin strips
Wet Rub:
1 tsp. soy sauce
½ tsp. honey
½ tsp. fresh ginger, grated
½ tsp. crushed red pepper
½ tsp. black strap molasses
1 tbsp. olive oil
2 tbsp. toasted sesame oil
1 tsp. freshly ground black pepper
Pinch of salt
Two 3-oz. wild salmon fillets
1 tbsp. olive oil
¼ cup chives, finely chopped

Preheat oven to 375°. Add rice to 1 cup boiling water; reduce to simmer. Cover and cook approximately 20-30 minutes or until all water is absorbed and rice is tender. Remove from heat; gently stir in butter, pineapple and basil. Cover and set aside. In a small bowl, combine all wet rub ingredients except black pepper. Wash salmon and pat dry. Glaze top of fish liberally with wet rub; dust with black pepper. Heat olive oil in medium skillet on medium-high heat. Place salmon, skin side down, in skillet and cook approximately 3-4 minutes or until skin turns crisp. Place skillet in preheated oven for 6-8 minutes or to desired doneness. Serve rice and salmon on a plate; garnish with chives.

Tip: Salmon is a great way to get your Omega-3 fatty acids, and it’s delicious too!