Fire-roasted wild salmon with stir-fried brown rice

Ingredients

• 2 tsp canola oil
• 1 16-20 oz wild salmon filet, skinned
• 2 tbsp chopped red pepper
• 2 tbsp chopped celery
• 2 tbsp thinly sliced scallions
• 2 tsp chopped cilantro
• 2 c cooked brown rice
• 4 cups vegetable broth
• 4 bunches baby bok choy, sliced in half
• 1/2 cup pineapple sauce
• 1/2 tsp chopped shallots
• 1/2 red pepper, chopped
• 1/4 pineapple, cored and chopped
• 1/2 tsp minced ginger
• 2 tbsp brown sugar
• 2 cup pineapple juice
• 1 tbsp rice-wine vinegar

Directions

1. Heat grill and preheat oven to 350. Brush 1 tsp oil on salmon and season with salt and pepper to taste. Grill for 3 to 4 minutes per side.

2. Transfer fish into an ovenproof dish and bake until flesh is opaque about 9 min. Set aside and keep warm

3. To make stir-fried rice, heat skillet over med and add remaining oil. Add red pepper, celery, 1tbsp scallion, and cilantro to pan and saute until crisp tender.

4. Add rice to pan and stir. Add vegetable broth, season with salt and pepper to taste

5. Let mix cook until all vegetable broth is absorbed into rice, stirring occasionally. Remove from heat, cover and set aside.

6. Fill a med pot with water and bring to boil. Meanwhile, place sauce ingredients in blender and process until smooth

7. Blanch bok choy in boiling water about 2-3 min

8. Place rice on bottom of shallow serving bowl. Place salmon atop rice. Arrange bok choy around salmon and drizzle sauce around dish. Garnish with scallion.

Email to a friend | Print this recipe | Back