Wild Coho Salmon with Sunshine Rice
From Whole Foods MarketServes 4
Here's an oven-baked dish that's an easy solution for busy weeknights. The recipe is a great example of how to affordably enjoy some of the best fish on Earth-wild-caught salmon from a Marine Stewardship Council certified-sustainable fishery. It also shows how a healthy portion of high-quality animal protein fits easily into a Health Starts Here menu plan. Serve with green beans alongside and dinner is done. If you're not crazy about curry, substitute dried dill for the curry powder, though your rice won't be quite as "sunny."
Ingredients
1 cup long-grain brown rice
2 cups small cauliflower florets
1 1/2 cups water
1/2 cup chopped yellow onion
2 teaspoons curry powder
1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, with their liquid
1 lemon, halved, divided
12 ounces boneless, skinless wild Coho salmon fillet, cut into large chunks
2 tablespoons chopped parsley or cilantro
2 cups small cauliflower florets
1 1/2 cups water
1/2 cup chopped yellow onion
2 teaspoons curry powder
1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, with their liquid
1 lemon, halved, divided
12 ounces boneless, skinless wild Coho salmon fillet, cut into large chunks
2 tablespoons chopped parsley or cilantro
Method
Preheat oven to 350°F. Heat a large Dutch oven over medium heat. Add rice and cook, stirring often, until toasted and fragrant, 3 to 4 minutes. Stir in cauliflower, water, onion, curry powder, tomatoes and juice from 1/2 the lemon. Cover tightly with foil and the Dutch oven lid and bake until rice is almost tender, 1 to 1 1/4 hours. Uncover, arrange salmon on top of rice and continue to bake, uncovered, until salmon is just cooked through, about 10 minutes more; garnish with parsley. Cut remaining lemon half into wedges and serve on the side to squeeze over the top.
