Monday, March 28, 2011

Asian Salmon with Rice Pilaf

This recipe calls for salmon, but I've made it with talapia or you can use whatever fish you have.  I really like this, it's something different to do with fish than the usual lemony dilly style I usually do when we have fish.  (next time I will remember to take a picture)


1 tbs olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
2 c water
1 c uncooked rice
1/4 c finely chopped parsely (or a tbs or so of dried)
salt and pepper

Salmon Ingredients

4 4 oz skinless salmon filets (or your preference of fish)
1 tbs olive oil
1 garlic clove, minced
1 tbs grated fresh ginger root (my favorite part)
1 tsp soy sauce
1 tsp maple syrup
2 green onions, chopped

Rice:  Heat oil in sauce pan and saute onions and pepper.  Add water and rice; bring to boil.  Reduce heat; cover and simmer 50 min., or until rice is tender and liquid is absorbed.  Fluff with fork; stir in parsley. Season with salt and pepper.

Fish:  Marinade salmon in ingredients above for 15-20 min.  Heat grill pan on medium .  Add salmon, discard marinade; cook 3-4 min per side until salmon is opaque and cooked through.  Serve over rice.


jamie k said...

andy would love this ...

we get the salmon from costco (although i swear it's way more expensive than it used to be)

jamie k said...

the frozen salmon ...

Emily said...

Yes, it is more expensive, especially the wild salmon that's why I went with the talapia.

Garn said...

IF I go with talapia, does it also need to be of Asian descent?