Fried Salmon and vegetable rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Pink Salmon (fish), 1 fillet 1ozCornstarch, 1TWater, tap, 1T*Lawry's Seasoned Salt, 1/2T*Instant Rice, 0.25 cup Water, tap, .25 cup (8 fl oz) Mixed Vegetables, frozen, 1/4 cupOlive Oil, 4 1tsp *Panko bread crumbs, 0.5 cup (enough to cover fillet)
Preheat Xpress with divider pan and lightly spray with nonstick cooking spray.
Mix Cornstarch, water and seasoned salt.
Dip filet to coat and then roll in panko crumbs
Heat 1t olive oil in left side well, place filet in oil, close lid, cook 5 minutes.
Place 1T olive oil in right side well, flip fish to right, turning to brown other side.
Put rice, water and vegetables into left side, spray top of well with nonstick spray and then close cover.
Cook 6 minutes until done.
Number of Servings: 1
Recipe submitted by SparkPeople user SATINSMAMA.
Mix Cornstarch, water and seasoned salt.
Dip filet to coat and then roll in panko crumbs
Heat 1t olive oil in left side well, place filet in oil, close lid, cook 5 minutes.
Place 1T olive oil in right side well, flip fish to right, turning to brown other side.
Put rice, water and vegetables into left side, spray top of well with nonstick spray and then close cover.
Cook 6 minutes until done.
Number of Servings: 1
Recipe submitted by SparkPeople user SATINSMAMA.
Nutritional Info Amount Per Serving
- Calories: 476.0
- Total Fat: 21.1 g
- Cholesterol: 19.0 mg
- Sodium: 2,444.9 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 4.4 g
- Protein: 15.6 g
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