20-MINUTE INSTANT POT SALMON AND RICE BOWL
This fresh, healthful and flavorful meal comes together perfectly in 20 minutes. The rice is seasoned with a bit of vinegar and sugar to mimic sushi rice and the salmon is steamed, so it stays moist and delicate. Make sure you let the pot rest for the full 8 minutes so the the rice has time to absorb all the liquid it needs.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the rice, 2 cups water, 2 tablespoons vinegar, sugar and 1 teaspoon salt in a 6-quart Instant Pot®. Place the salmon on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 8 minutes, being careful of any remaining steam, unlock and remove the lid.
- Meanwhile, thinly slice the carrot, scallions, cucumbers and radishes or daikon and place in a large bowl. Toss with the remaining 3 tablespoons rice vinegar, soy sauce and sesame oil. Right before serving, toss with the greens. Divide the salmon and rice between four bowls, top with salad and sprinkle with the sesame seeds or furikake.
SALMON SCAMPI
Crushed brown rice cereal is the secret to this extra-crispy fish topping seasoned with pine nuts, garlic and parsley.
Provided by Silvana Nardone
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Stir together the cereal crumbs, pine nuts, garlic, parsley, oil, vermouth, crushed red pepper and 1 teaspoon salt in a small bowl.
- Place the salmon, skin-side down, on the prepared baking sheet. Sprinkle generously with salt and black pepper and cover completely with the cereal crumb mixture. Bake until cooked through, about 20 minutes. Serve with lemon wedges.
SALMON EGG-FRIED RICE
An omega-3 rich, family friendly simple salmon supper. Let the kids choose how much heat they like by serving hot sauce on the table alongside
Provided by Sophie Godwin - Cookery writer
Categories Main course, Supper
Time 20m
Number Of Ingredients 11
Steps:
- Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
- Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.
Nutrition Facts : Calories 432 calories, Fat 23 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
SHRIMP SCAMPI WITH RICE
Lemon, garlic, shallots, butter, fresh herbs, and white wine combine to create a delightful shrimp dish that is full of flavor. Once the prep is done, everything comes together in a snap! Serve it over white rice with fresh, steamed broccoli on the side. If you prefer, you could serve it over a crusty bread to get every drop of the delicious sauce.
Provided by Bibi
Categories Shrimp Scampi
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
- Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
- Continue boiling the liquid until reduced by half, 3 to 5 minutes.
- Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
- Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 19.8 g, Cholesterol 182.7 mg, Fat 15.6 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 4.2 g, Sodium 336 mg
SALMON SCAMPI AND RICE
Chunks of tender salmon fillet and green beans with a delicious herb and butter rice are ready to serve in just 30 minutes.
Provided by Knorr
Categories Knorr®
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Season salmon, if desired, with salt and pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook salmon, turning occasionally, until salmon flakes with a fork, about 5 minutes. Remove and set aside.
- Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook green beans and garlic, stirring occasionally, until fragrant, about 2 minutes.
- Prepare Knorr® Rice Sides™ - Herb & Butter in same skillet according to package directions. Stir in parsley, lemon juice and salmon. Serve, if desired, with lemon wedges.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 15.2 g, Cholesterol 52.2 mg, Fat 14.3 g, Fiber 4.9 g, Protein 29.3 g, SaturatedFat 10.2 g, Sodium 118.6 mg, Sugar 1.1 g
SHRIMP SCAMPI OVER RICE
Make and share this Shrimp Scampi over Rice recipe from Food.com.
Provided by jellygirl
Categories < 30 Mins
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- -While preparing the scampi, cook enough rice to feed your party.
- -Melt butter with olive oil over med low heat.
- -When foam in butter subsides, stir in garlic and cook 4 - 5 minutes (DO NOT BROWN).
- -Add shrimp and salt and cook for 3-4 minutes until pink.
- -Stir in lemon juice and parsley and cook 1 more min.
- -Serve immediately over rice.
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