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 :
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.
MOIST POACHED SALMON - SECOND TIME AROUND
Steps:
- Start with 4 steaks so you have enough for next day, second time around).
- Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accomodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns.
- Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked.
- Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day.
RATATOUILLE, SECOND TIME AROUND
Steps:
- Bring the ratatouille out of the fridge to bring back to room temperature. Perk up and change the flavor with lemon zest and lemon juice, salt and pepper. On each dinner plate make a wreath of washed, torn lettuce leaves Make an inner wreath of ratatouille, leaving some room in center of plate for tuna or chicken. Garnish with black olives and basil chiffonade.
- Heat olive oil in a large heavy enamellined casserole. Add peppers and onions and saute for a minute to get them cooking. Reduce heat to low, cover and simmer very gently until vegetables are tender, about 10 minutes. Don't let olive oil get too hot or you will change the flavor. While these are cooking, cut eggplant into 3/4inch chunks. When peppers and onions are tender, add the garlic, eggplant, tomatoes and thyme and simmer over low heat for 30 minutes.
- While this is cooking cut zucchini and yellow squash lengthwise into halves or quarters, depending on how thick they are. Remove seeds with a spoon, then cut into 3/4 inch lengths. After 30 minutes of stewing eggplant, add zucchini and squash to stew, cover and simmer, over very low heat until all the vegetables are tender, about 20 minutes ( you can simmer for another 30 to 40 minutes for more meltingly tender vegetables). Strain the stew through a sieve and return juices back to casserole. Reduce the juices over medium heat until they begin to sizzle in the olive oil. Return this to the stew, season well to taste with salt and pepper. Divide ratatouille into two portions to proceed.
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
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