Asian Salmon With Brown Rice Pilaf

By toobze

Ingredients

• Brown Rice
• 1 tbsp extra-virgin olive oil
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 2 cups water
• 1 cup uncooked short- grain brown rice
• 1/4 cup finely chopped parsley
• Salt and freshly ground black pepper (optional)
• Salmon
• 4 skinless salmon fillets (about 4 ounces each)
• 1 tbsp extra-virgin olive oil
• 1 garlic clove, pressed or minced
• 1 tbsp grated fresh ginger
• 1 tsp soy sauce
• 1 tsp maple syrup
• 2 green onions, chopped

Details

Servings 4
Adapted from doctoroz.com

Preparation

Step 1

To make the rice, heat oil in a medium saucepan. Add onion and bell pepper; cook 3 minutes. Add water and rice; bring to a boil. Reduce heat; cover and simmer 50 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork; stir in parsley. Season with salt and pepper if desired.

Meanwhile, place salmon in a pie plate or shallow dish. Combine remaining salmon ingredients; mix well. Pour marinade over salmon; let stand 15 to 20 minutes. Heat a ridged grill pan over medium heat until hot. Add salmon, discarding marinade; cook 3 to 4 minutes per side, or until salmon is opaque and firm to the touch.

Serve with brown rice.

Nutrition Information
Total fat 20.5 g
Saturated fat 3.4 g
Healthy fats 15 g
Fiber 2.6 g
Carbohydrates 45.9 g
Sugar 4.9 g
Protein 71 g
Sodium 411 mg
Calcium 81 mg
Magnesium 165 mg
Selenium 145 mcg
Potassium 1.4 mg

Excerpted from YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management by Michael F. Roizen and Mehmet C. Oz. Copyright (c) 2006, 2009 by Michael F. Roizen, M.D., and Oz Works LLC, f/s/o Mehmet C. Oz, M.D. Excerpted with permission by Free Press, a Division of Simon & Schuster, Inc.

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