Asian Salmon With Brown Rice Pilaf Recipes

ASIAN GLAZED SALMON

Steps:

• Combine the Marinade ingredients in a shallow bowl. Add salmon and turn to coat. Cover and marinate for 30 minutes or up to overnight.
• Heat grill/broiler on high. Place the rack 25 cm / 10" from the heat source.
• Place salmon on baking tray (no oil required). Scrape all the excess glaze from the bowl onto the salmon.
• Grill/broil for 7 to 10 minutes, until the top of the salmon is beautifully caramelised. Be careful not to overcook the salmon!
• Serve salmon sprinkled with sesame seeds, scallions/shallots with rice and steamed Asian greens on the side.

ASIAN RICE PILAF

Steps:

• In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated., Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes., Gently stir in peas. Cover and heat through.

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**

QUICK SALMON, PRESERVED LEMON & OLIVE PILAF

Steps:

• Put the rice in a saucepan, cover with the vegetable stock and bring to the boil. Once boiling, reduce the heat to a simmer, cover and cook for 15 mins. Turn off the heat and leave the rice to sit for 15 mins without removing the lid.
• Meanwhile, put the salmon fillets on a microwaveable plate, season well and cover with cling film. Cook in the microwave on high for 4 mins until just cooked. When the rice is ready, stir through the spices, preserved lemon, olives, parsley and some seasoning. Flake the salmon and lightly stir through the rice, trying not to break up the fish too much, then serve.

ASIAN SALMON WITH BROWN RICE PILAF

Steps:

• For 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 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.