Category: Salmon


Lucky’s (the sip and stroll store) had some beautiful sockeye salmon on sale that called out to me!  My surrogate daughter Beth, who is vegetarian, was over.  I wanted to make a hearty  side for her to join us!  We all loved the rice, and the lentils and garbanzo beans provided her with a little protien.  The color is not as pretty when you cook the veggies in the rice cooker as opposed to stir frying them and adding them in at the end.  It is, however, much easier to throw it all in the rice cooker and walk away!  It tastes yummy, but if I was having guests, I would opt for the stir fry method for prettier presentation.  I threw together some things I had on hand for the marinade and it was a hit!  The non-fish eaters had boneless chicken with the same marinade and said it was good too.

Rice and Lentils with Salmon

Marinade salmon filet in a mixture of Italian dressing and balasamic glaze (2 to 1 ratio), with a little minced ginger added.  My marinade was about 2 Tbsp. dressing, 1 Tbsp.  balsamic glaze and 1/2 tsp. ginger for each serving of fish.  The filet was 1.2 lbs. and I cut it into three servings.

Meanwhile preheat the oven to 350F and start the rice in the rice cooker, because it will take about twice as long as the salmon will.

For the rice:

2 C. brown rice

1/2 C. wild rice

1/2 C. dried lentils

1 small onion, chopped

1/2 bag broccoli slaw or other coarsely chopped vegetables

3 Tbsp. butter

2 Tbsp. seasoned salt or other seasoning blend

6 C. water

1 can garbanzo beans, drained and rinsed

Combine all except garbanzo beans and cook in a rice cooker (one of my favorite small appliances!).  It will take about 40-45 minutes, so set the timer for 20 minutes, then put the salmon in the oven in a shallow baking dish, pouring remaining marinade over it.

When the liquid in the rice cooker was almost gone, I stirred in the garbanzo beans.  My rice cooker has a tendency to overcook towards the end, causing some of the rice to stick and over cook, so I usually stir in a little olive oil while there’s still a little liquid left to keep this from happening.

 

 

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Balsamic Glazed Salmon

SAM_1833

1/2 cup balsamic glaze (super easy to make and cheaper than store bought – recipe below)

4 portions salmon

Baste salmon with glaze.  Season with salt and pepper.

Bake at 425 for 15 to 18 minutes on baking sheet covered with foil, sprayed with coconut oil spray.

Balsamic glaze:

Combine 1/3 c. balsamic vinegar (I used raspberry infused), 1 heaping Tbsp. Dijon mustard, 1 Tbsp. honey, 1 Tbsp. white wine, scant salt and pepper in s small saucepan.  Bring to a boil and let it cook for a minute or two.  Lower heat to simmering and cook another 5 minutes or so until thickened.

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