West Coast Salmon and Rice
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 505.3
- Total Fat: 30.1 g
- Cholesterol: 47.0 mg
- Sodium: 435.5 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 8.8 g
- Protein: 23.7 g
View full nutritional breakdown of West Coast Salmon and Rice calories by ingredient
Introduction
California fresh ingredients that taste great and satisfy hunger. Easy to prepare it can be done in 30 minutes or less. California fresh ingredients that taste great and satisfy hunger. Easy to prepare it can be done in 30 minutes or less.Number of Servings: 1
Ingredients
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3 oz Salmon filet
1/4 Avocado without skin and seed
1/2 cup Brown Rice, medium grain
5 jumbo Black Olives
1/4 cup, chopped Onions, raw
1/4 cup, sliced Mushrooms, fresh
1 clove Garlic
1 tbsp Crisco Pure Vegetable Oil
1 tsp Dill weed, dried
1/2 lemon yields Lemon Juice
2 spears fresh Broccoli
Tips
Watch the broiling carefully. It adds a nice crispness but can burn if not watched.
Directions
In a medium sized pot, measure in 1/4 cup of dry rice. Heat on high and stir. When hot, add 1/2 cup of water. It should steam up and boil quickly. Cover, reduce heat to simmer, set alarm for 20 minutes.
In frying pan, add oil and begin heating. Chop onions, garlic, and mushrooms. If oil is getting too hot, reduce heat until chopping is done. Add chopped veggies to pan and stir.
While that is cooking, turn on oven to 300 degrees. In a shallow roasting pan, place Salmon skin side down and broccoli around the edges. Squeeze lemon over the top and sprinkle with dill. Cover with foil and place in oven.
Stir veggies and add 1/4 cup water to add body to the mushrooms. Continue cooking until water boils off and becomes saucy. Add olives.
When the alarm sounds. Turn off the rice.
Remove the cover from the salmon. Check to see if done by inserting a fork and twisting. Salmon should be solid pink throughout. Continue cooking 5 more minutes on high broil.
Place rice on plate, add vegetables. Add water to pan if needed to loosen the sauce. Place salmon and broccoli on place with fresh sliced avocado added on top.
Add water to pans to soak while you enjoy your wonderful home cooked piece of California.
Serving Size: 1 serving. Can be multiplied as needed
Number of Servings: 1
Recipe submitted by SparkPeople user KARIBAG.
In frying pan, add oil and begin heating. Chop onions, garlic, and mushrooms. If oil is getting too hot, reduce heat until chopping is done. Add chopped veggies to pan and stir.
While that is cooking, turn on oven to 300 degrees. In a shallow roasting pan, place Salmon skin side down and broccoli around the edges. Squeeze lemon over the top and sprinkle with dill. Cover with foil and place in oven.
Stir veggies and add 1/4 cup water to add body to the mushrooms. Continue cooking until water boils off and becomes saucy. Add olives.
When the alarm sounds. Turn off the rice.
Remove the cover from the salmon. Check to see if done by inserting a fork and twisting. Salmon should be solid pink throughout. Continue cooking 5 more minutes on high broil.
Place rice on plate, add vegetables. Add water to pan if needed to loosen the sauce. Place salmon and broccoli on place with fresh sliced avocado added on top.
Add water to pans to soak while you enjoy your wonderful home cooked piece of California.
Serving Size: 1 serving. Can be multiplied as needed
Number of Servings: 1
Recipe submitted by SparkPeople user KARIBAG.