Salmon with Sunshine Rice
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: http://www.wholefoodsmarket.com/recipes/2742
| 1 cup | long-grain brown rice |
| 2 cups | small cauliflower florets |
| 1 1/2 cups | water |
| 1/2 cup | chopped yellow onion |
| 2 teaspoons | curry powder |
| 1 (14.5-ounce) can | no-salt-added, fire-roasted diced tomatoes, with their liquid |
| 1 | lemon, halved, divided |
| 12 ounces | boneless, skinless wild Coho salmon fillet, cut into large chunks |
| 2 tablespoons | chopped parsley |
| cilantro, alternative |
Method
Preheat oven to 350°F. Heat a large Dutch oven over medium heat. Add rice and cook, stirring often, until
toasted and fragrant, 3 to 4 minutes. Stir in cauliflower, water, onion, curry powder, tomatoes and juice
from 1/2 the lemon. Cover tightly with foil and the Dutch oven lid and bake until rice is almost tender, 1 to
1 1/4 hours. Uncover, arrange salmon on top of rice and continue to bake, uncovered, until salmon is just
cooked through, about 10 minutes more; garnish with parsley. Cut remaining lemon half into wedges and
serve on the side to squeeze over the top.
Nutrition
Per serving: 320 calories (45 from fat), 5g total fat, 1g saturated fat, 40mg cholesterol, 150mg sodium, 47g
total carbohydrate (6g dietary fiber, 6g sugar), 23g protein
NOTE: Sub baked tofu for salmon
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