Name: Asian Salmon with Spinach and Brown Rice
Prep time: 20 min
Cook time: 20 min
Yield: 4 people
Cuisine: Asian
Ingredients: 1 pound salmon (cut into 4 fillets); 2 cups brown rice; 4 tablespoons tamari sauce; 4 tablespoons maple syrup; 1 lime; 1.5 teaspoons arrowroot powder; 1 pound baby spinach; 1 teaspoon minced garlic; 2 teaspoons olive oil; 1/2 teaspoon red pepper flakes; 1 tablespoon toasted sesame seeds

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.

Asian Salmon with Spinach and Brown Rice Yum

Course

Main Dish

Cuisine

Asian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 pound salmon cut into 4 fillets
2 cups brown rice
4 tablespoons tamari sauce
4 tablespoons maple syrup
1 lime
1.5 teaspoons arrowroot powder
1 pound baby spinach
1 teaspoon minced garlic
2 teaspoons olive oil
1/2 teaspoon red pepper flakes
1 tablespoon toasted sesame seeds

Course

Main Dish

Cuisine

Asian

Prep Time

20 minutes

Cook Time

20 minutes

Servings

people

Ingredients

1 pound salmon cut into 4 fillets
2 cups brown rice
4 tablespoons tamari sauce
4 tablespoons maple syrup
1 lime
1.5 teaspoons arrowroot powder
1 pound baby spinach
1 teaspoon minced garlic
2 teaspoons olive oil
1/2 teaspoon red pepper flakes
1 tablespoon toasted sesame seeds

Instructions

Preheat oven to 400°.
Cook rice as directed. I cook mine in a rice cooker, and it takes about 60 minutes. (Or use previously frozen rice.)
Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute.
Stir in maple syrup, tamari sauce, and lime juice and cook until it starts to bubble.
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.
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).
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.
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.
Top each bowl with 1/4 of the remaining sauce and sprinkle with sesame seeds.

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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” →

Seafood Stock

Posted on February 17, 2018 by Lisa P

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

Garlicky Bay Scallops on Toast

This recipe came from AllRecipes but I modified it to use toasted whole grain bread instead of untoasted white bread, less fat, and smaller amount of scallops. I also added spinach because, well, I like spinach. Spinach goes great with garlic and it seemed like a good match (it was!). As usual I also “fixed” the prep time to include chopping and thawing, etc.

When served with steamed veggies this is a hearty but healthy complete meal that can still be made in less than 30 minutes.

Continue reading “Garlicky Bay Scallops on Toast” →

Dairy-Free Salmon & Corn Chowder

Posted on February 3, 2018February 3, 2018 by Lisa P

Serves: 8 people
Hands-on time: 30 min
Total time: 40 min

This recipe is a mashup of two recipes I found online. One was regular clam chowder but made with coconut milk, and the other was regular salmon chowder with creamed corn. They both sounded awesome so I made a mix of the two recipes and changed the onions into leeks because I had some in my refrigerator and wanted to use them up. I also had homemade seafood stock in my freezer, but a good quality pre-packaged seafood stock will do just fine. Also, I wasn’t a huge fan of the lemony undertones so I’d probably omit the lemon next time, but if you like your chowder lemony go ahead and add it. Continue reading “Dairy-Free Salmon & Corn Chowder” →

Basic Roasted Salmon

Posted on January 6, 2018January 19, 2018 by Lisa P

Serves: 6-8 people
Hands-on time: 10 min
Total time: 22 min

This recipe for basic roasted salmon couldn’t be easier. The quantity is limited only by the size of your oven! I can do 2 pounds of salmon in my Breville Smart Oven (I have the Breville BOV900BSS — it’s the biggest size they have).

Ingredients

2 lbs salmon (sustainably farmed or wild caught)
olive oil
salt and pepper

Continue reading “Basic Roasted Salmon” →