Butternut Carrot Breakfast Porridge

Asian Salmon with Spinach and Brown Rice

This recipe for asian salmon with spinach and brown rice was modified from a recipe I found on a blog called “For the Love of Basil.”  My version uses brown rice instead of white, arrowroot instead of corn starch, and fresh spinach instead of frozen. I made these substitutions because I believe they are healthier and any little change I can make to a recipe to make it healthier is worth it.

Incidentally I also used white sesame seeds but only because I tend to have them on hand, unlike the black ones she uses, which I don’t think I’ve ever bought in my life.  As far as I know there is no difference in the nutritional value of black vs. white sesame seeds.

Oh yeah, and as usual I adjusted the prep time because limes don’t juice themselves and garlic doesn’t mince itself.

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Asian Salmon with Spinach and Brown Rice Yum
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Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 400°.
  2. Cook rice as directed. I cook mine in a rice cooker, and it takes about 60 minutes. (Or use previously frozen rice.)
  3. Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
  4. Stir in maple syrup, tamari sauce, and lime juice and cook until it starts to bubble.
  5. Whisk arrowroot powder into 2 teaspoons of water until mixed thoroughly, then stir into the sauce. Cook until it is thick; about 2-3 minutes.
  6. Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 10-12 minutes or until cooked through (still slightly pink in center).
  7. Meanwhile, add coconut oil to a non-stick pan and put on medium heat. When oil is shimmering add spinach and gently stir until wilted and giving off water. Remove from heat.
  8. Put about 1/2 to 3/4 cup of rice in each bowl, top with 1/4 of the spinach, and then a salmon fillet. Remove the salmon skin as you put it in the bowl.
  9. Top each bowl with 1/4 of the remaining sauce and sprinkle with sesame seeds.
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Butternut Carrot Breakfast Porridge

Creamy Rice with Salmon

I got this rice with salmon (arroz con salmon) recipe from a food blog written by a Columbian woman.  I’m so sorry I’ve lost track of the url of that web site but I made a lot of changes to the recipe anyway, so it barely resembles the original.

I removed several ingredients, changed several others, and used leftovers to compile the dish instead of creating it from scratch.  It was surprisingly good!  I served it with sautéed beet greens but I recommend choosing a side veggie that’s more neutral in flavor, like broccoli or green beans.  The beet greens were good but the strong flavor overpowered the more subtle taste of the rice dish. Continue reading “Creamy Rice with Salmon”

Butternut Carrot Breakfast Porridge

Seafood Stock

This is a great recipe for lobster stock but you can also use shrimp shells, clam shells, salmon skin, fish bones, heads etc.  I was surpised to see it takes three hours as I’ve traditionally done mine for only two.  I’m not sure how much difference it makes but if you have the extra hour, go for three!

Traditional Lobster Stock Recipe

Mexican Baked Tilapia from Chowhound

Mexican Baked Tilapia

I have some great modifications I’d like to make to this mexican baked tilapia dish, however it’s pretty healthy by itself, even without my simple adjustments (which mostly have to do with reducing effort and fitting into our meal plan model).  The most important thing is to get 2 pounds of tilapia instead of 1.5.  You don’t really need to increase the rest of the ingredients (but you can if you want).  You will need a slightly bigger baking dish to fit the additional fish. The reason for the larger quantity is so you can use the leftover cooked fish in another meal later in the week.

Here are some simple changes you can make to reduce the time required to make this dish. Continue reading “Mexican Baked Tilapia”