Tuesday, 14 September 2010

Salmon and Brown rice recipe

this is a repost from CuisineNie

(photo MS)
  • 1 cup brown rice
  • 1/4 cup soy sauce
  • 3 tablespoons fresh lime juice
  • 1 teaspoon finely grated peeled fresh ginger
  • 1/2 teaspoon agave nectar (optional)
  • 4 teaspoons canola or peanut oil
  • 4 salmon fillets (4 to 5 ounces each)
  • Coarse salt and ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 head bok choy (1 1/2 pounds), cored and chopped

  1. Cook rice according to package instructions. Meanwhile, in a small bowl, combine soy sauce, lime juice, ginger, and agave, if using. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Season salmon with salt and pepper and cook until opaque throughout, 1 to 3 minutes per side; transfer to a plate. Wipe skillet clean with a paper towel.
  2. In same skillet, heat 2 teaspoons oil over medium. Add garlic and bok choy; season with salt and pepper. Cook, tossing, until bok choy is bright green, about 3 minutes. Serve salmon and bok choy with rice and soy-lime sauce.

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