20 EASY WAYS TO MAKE SALMON AND RICE
These salmon and rice recipes are easy, healthy, and delicious. From bowls to fried rice to baked fish, each meal is sure to please.
Provided by insanelygood
Categories Recipe Roundup Seafood
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a salmon and rice dish in 30 minutes or less!
Nutrition Facts :
SWEET & SPICY ROASTED SALMON WITH WILD RICE PILAF
Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes.
Provided by EatingWell Test Kitchen
Categories Healthy Salmon Fillet Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.
- Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
- Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
- Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)
Nutrition Facts : Calories 339.2 calories, Carbohydrate 42.5 g, Cholesterol 53 mg, Fat 5.3 g, Fiber 3.5 g, Protein 29.6 g, SaturatedFat 1.3 g, Sodium 442.2 mg, Sugar 6.9 g
SALMON WITH ESCAROLE AND WILD RICE SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the wild rice mix as the label directs. Fluff and set aside.
- Toss the escarole with the red onion, parsley, sun-dried tomatoes, pistachios, lemon juice and 2 tablespoons olive oil in a large bowl. Add the warm rice, season with salt and pepper and toss again. Divide among plates and top with the goat cheese.
- Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Season the salmon with salt and pepper and add skin-side down to the pan. Cook until the salmon skin is crisp, about 4 minutes. Flip and cook until the salmon is just cooked through, about 2 more minutes.
- Top each salad with a salmon fillet, skin-side up. Serve with lemon wedges.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 68 milligrams, Sodium 527 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 32 grams, Sugar 4 grams
SALMON WITH WILD RICE
I found this recipe in with some new cookware. Prep time does not include marinating time of 30 to 60 minutes.
Provided by Chris Reynolds
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Prepare the rice. Rinse the rice in a strainer under cold water. In a sauce pan, combine the rice, broth, zest, juice, salt, and butter. Cover and cook on high 30 to 45 minutes, or until tender. Stir in rest of ingredients and set aside.
- Prepare the salmon. Place orange juice and anise into a sauce pan. Heat to boiling and continue to cook until reduced to 1-1/2 cups. Let cool to room temperature and remove anise.
- In a blender add the cooked orange juice, salt, oil, garlic, and cumin. Blend for 30 seconds.
- Pour half the mixture into a plastic bag and add the salmon. Squeeze out the air as you seal the bag. Marinate the salmon in refrigerator about 30 minutes to 1 hour.
- Preheat a non-stick frying pan on high and cook the salmon for 3 minutes. Turn the fillets over carefully and reduce the heat to medium and cook for another 3 to 4 minutes.
- Serve with the rice and pour remaining half of orange juice mixture over the salmon.
Nutrition Facts : Calories 894.7, Fat 49.2, SaturatedFat 8.2, Cholesterol 85, Sodium 1862.7, Carbohydrate 65.8, Fiber 7, Sugar 14.5, Protein 50
SALMON WITH WILD RICE PILAF IN PUFF PASTRY
Born and raised in Alaska, I cannot imagine eating any salmon other than delicious Wild Alaskan Salmon. This dish will highlight the magnificant flavor and texture of our salmon with onion and shitake mushroom wild rice pilaf wrapped up in golden puff pastry. Serve with a rich, creamy dijon tarragon sauce. A little time consuming but worth every minute. Wow your guests!
Provided by jalexandropoulos
Categories Rice
Time 1h30m
Yield 4 large individual servings, 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil wild rice and bay leaf in water for 45 minutes. Drain.
- Meanwhile, Melt butter in pan, saute mushrooms and onions until onions are soft and mushrooms release juices.
- Add white rice and saute about 2 more minutes.
- Add chicken broth and lemon juice, bring to boil.
- Reduce heat to low, cover and simmer 20 minutes.
- Mix drained wild rice with cooked rice pilaf and cool.
- Butter large baking sheet.
- Roll out each sheet of pastry to 12" square.
- Cut each sheet into 4 squares.
- Mound rice evenly onto 4 squares.
- Top each rice mound with salmon.
- Fold up and seal the corners of each filled square (the edges will not cover salmon).
- Place the remaining 4 squares on top of each of the 4 filled squares. Tuck corners under and pinch seams together.
- Save any remaining rice for another use.
- Cover and chill for 30 minutes.
- Brush with egg mixture and bake at 400 for 30 minutes.
- Serve with sauce.
- This makes 4 large servings. For smaller servings, cut the fish into 8 portions and fill each of 8 squares with rice and salmon. Pull up corners of each square and pinch the seams, completely enclosing and sealing the filling. Bake for only 20 minutes.
- For Sauce:.
- Combine whipping cream and bottled clam juice. Boil and reduce until thickend appx. 20 minutes.
- Stir in dijon and tarragon.
Nutrition Facts :
SANTA FE SALMON WITH FRESH SPINACH WILD RICE
15 minute meal from a friend who got this from the grocery store...I cook this for friends all the time. Its so easy!
Provided by real_e231
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Santa Fe Salmon.
- Cut salmon into 4 servings; season with salt and pepper. Wash hands.
- Preheat large saute pan on medium-high 2-3 minutes. Combine tomatoes and mayonnaise in medium bowl.
- Coat both sides of salmon, using tongs, with tomato mixture and place in saute pan. Add remaining tomato mixture to pan and cover. Cook 3-5min until temperature reaches 145°F Cook time will vary depending on the thickness of the fillets. Serve.
- Spinach Wild Rice. (I usually use 90 sec Uncle Ben's rice).
- Place spinach and butter in microwave-safe bowl. Cover and microwave on HIGH 3 minutes.
- Stir in rice and microwave 4 more minutes.
- Let stand 2 minutes, sprinkle with cheese, if using, and serve.
Nutrition Facts : Calories 341.4, Fat 18.9, SaturatedFat 4.3, Cholesterol 106.8, Sodium 435.5, Carbohydrate 5.4, Fiber 1.8, Sugar 1.6, Protein 36.5
SPICED SALMON WITH BEETROOT, FETA & WILD RICE
A gluten-free fish salad that's rich in omega-3, folate and fibre. Seasoned with cumin and caraway, the salmon pairs well with vibrant, sweet beetroot and salty feta
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 9
Steps:
- Before you prep the veg, coat the salmon fillet in the spices and oil then set aside to marinate. In a small saucepan with a tight-fitting lid simmer the rice over a medium heat for 25 mins.
- After 15 mins, season the salmon, then place the fish, skin-side down, in a cold non-stick frying pan (this will ensure you get an evenly crispy skin). Place over a medium-high heat and cook the salmon for 5 mins, then flip it over and cook on the other side for 1-2 mins more, depending on how you like it.
- Drain the rice, then return it to the saucepan and toss with the beetroot, spring onions, lemon juice and seasoning to taste. Serve the rice alongside the spiced salmon with the crumbled feta and a drizzle of olive oil on top.
Nutrition Facts : Calories 626 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
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