Sunshine Rice

By courtneyepowell

Ingredients

• 1 cup long-grain brown rice
• 2 cups small cauliflower florets
• 1 1/2 cup 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 Sockeye, Alaskan, Pacific, or Coho salmon fillet, cut into large chunks
• 2 tablespoons chopped parsley or cilantro

Preparation

Step 1

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.