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Salmon with Sunshine Rice

Salmon with Sunshine Rice Categories: Dinner|Main dishes|Grains
Nb persons: 4
Preparation time:
Total time:

    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

Preheat oven to 350F. 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.

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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