Savory Salmon over Wild Rice Pilaf With a Side of Sweet Potatoes
photo by DayJahView
- Ready In:
- 1hr 15mins
- 8 ounces salmon (Wild Caught)
- 1⁄4 cup wild rice (uncooked)
- 1⁄4 cup brown rice (uncooked)
- 2 garlic cloves (thinly sliced)
- 1 carrot (shredded)
- 1 cup spinach (coarsely chopped)
- 1⁄2 cup fat-free chicken broth
- 1 tablespoon butter
- 1 tablespoon walnuts (chopped)
- 1⁄4 teaspoon curry powder (hot)
- 1⁄4 teaspoon garlic salt
- 1⁄2 teaspoon salt (lemon-pepper seasoning salt)
- 2 teaspoons black bean garlic sauce (purchased at Asian markets)
- 3 tablespoons pineapple-orange juice (frozen, mixed with water)
- 1⁄8 teaspoon lemon peel
- 1⁄2 teaspoon soy sauce (or Bragg Liquid Aminos)
- Heat wild rice according to directions. After ten minutes add brown rice and cook for 45 minutes more. Meanwhile, Slice Garlic, shred carrot and coarsely chop spinach. Set aside. Peel sweet potatoes, cube and steam them until tender. Melt butter, add walnuts, garlic salt and curry. Pour butter over drained sweet potatoes when ready to serve. Toss to coat evenly. Add carrots and garlic to rice for the final ten minutes of cooking time. Toss with spinach when ready to serve. Broil salmon for 3 to 5 minutes depending on thickness. Wisk black beans sauce with juice, aminos and lemon peel. Lay spinach on a bead of the rice pilaf and garnish with sweet potatoes. Generously drizzle black bean sauce over salmon coating completely. Serve hot. Enjoy!
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RECIPE SUBMITTED BY
Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!