Asian Salmon With Brown Rice Pilaf Recipes

THAI SALMON BROWN RICE BOWLS

Steps:

• Preheat oven to 400°. Place salmon in a foil-lined 15x10x1-in. pan; brush with 1/4 cup dressing. Bake until fish just begins to flake easily with a fork, 8-10 minutes. Meanwhile, toss rice with cilantro and salt., To serve, divide rice mixture among 4 bowls. Top with salmon, carrots and, if desired, cabbage. Drizzle with remaining dressing.

SPICY SALMON BOWLS OVER BROWN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
• Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
• Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
• Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
• Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.

ASIAN SALMON WITH RICE PILAF

Steps:

• 1. You will need a large ziplock bag to put the marinade for the salmon in.
• 2. Combine olive oil, garlic, ginger and soy sauce in ziplock bag. Add salmon and refrigerate for at least 1 hour.
• 3. Boil rice in pouch according to package directions. Set aside to keep warm until ready to use. ** I have found that if you dump out your rice water and put the cooked rice pouch back in the warm pot with the lid on that your rice will stay fresh until ready to use.
• 4. Heat grill ( or pan, use a little olive oil if pan cooking). Add the salmon fillets and cook on medium heat until flaky, be careful not to overcook. (4 or 5 min. per side)
• 5. **** WARNING***Discard marinade, DO NOT use, could cause food poisoning !
• 6. While the salmon is cooking, add a little olive oil to a pan and stir fry asparagus, mushrooms and carrots till almost tender. We like ours slightly crispy and not soggy.
• 7. Add veggies and gently toss. * Do this right before you take the salmon off the grill.
• 8. Take salmon off of the grill and lay it on top of the veggie and rice mixture.
• 9. Serve with your favorite stir fry sauce and a sweet potato if desired. **I use KIKKOMAN STir-fry sauce**