Asian Salmon With Brown Rice Pilaf
Ingredients
- 1 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 2 cups water
- 1 cup uncooked short-grain brown rice
- 1/4 cup finely chopped parsley
- salt and freshly ground black pepper (optional)
- 4 skinless salmon fillets (about 4 ounces each)
- 1 tbsp extra virgin olive oil
- 1 garlic clove, pressed or minced
- 1 tbsp grated fresh ginger
- 1 tsp soy sauce
- 1 tsp maple syrup
- 2 green onions, chopped
Directions
To make the rice, heat oil in a medium saucepan. Add onion and bell pepper; cook 3 minutes. Add water and rice; bring to a boil. Reduce heat; cover and simmer 50 minutes, or until rice is tender and liquid is absorbed.
Fluff with a fork; stir in parsley. Season with salt and pepper if desired. Meanwhile, place salmon in a pie plate or shallow dish. Combine remaining salmon ingredients; mix well.
Pour marinade over salmon; let stand 15 to 20 minutes. Heat a ridged grill pan over medium heat until hot. Add salmon, discarding marinade; cook 3 to 4 minutes per side, or until salmon is opaque and firm to the touch. Serve with brown rice.
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