Baked Salmon With Tropical Rice Recipes

BAKED SALMON I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
• In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
• Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

TROPICAL SALMON

Steps:

• Prepare rice according to package instructions, adding dried fruit halfway through the cooking time. Remove rice from heat. Stir in fruit mixture and nuts. Transfer rice to serving bowl.
• Meanwhile, in a small bowl, mix tartar sauce, sour cream, lime juice, mustard, and chives. Cover chive sauce and refrigerate.
• Preheat broiler. Divide salmon slices between 2 broiler-proof glass or ceramic plates, covering half of each of the plates. Place plates under broiler and cook until salmon is pale pink and flaky, watching salmon carefully so it does not overcook, about 1 minute. Using potholders, carefully remove hot plates. Spoon chive sauce on top of salmon and serve with rice. Garnish with fresh dill.

FRIED RICE WITH SIMPLE BAKED SALMON

Steps:

• Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
• Season the salmon with salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm.
• Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan.
• Add 1 tablespoon of the remaining butter to the same pan and saute the onion and carrot until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat.
• Transfer the fried rice to a plate, top with the salmon, sprinkle with sesame seeds and serve.

SPICY SALMON BOWLS OVER BROWN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil and place salmon fillets on top.
• Stir soy sauce, avocado oil, chili-garlic sauce, ginger, honey, sesame oil, and lime juice together in a small bowl; brush over salmon fillets. Set remaining sauce aside for dressing.
• Bake salmon in the center of the preheated oven until it flakes easily with a fork, about 15 minutes. Remove from the oven and let cool, about 15 minutes.
• Divide rice evenly between 4 bowls and top with salmon fillets. Distribute carrots, snow peas, avocado, and bell peppers evenly between the bowls; sprinkle green onion over top.
• Stir reserved soy sauce mixture with peanut butter, rice wine vinegar, and garlic powder; add water until dressing reaches desired consistency. Drizzle over the bowls and sprinkle with sesame seeds.