Try this heart healthy recipe for Glazed Salmon with rice and veggies
1 cup Rice w/ 2 pinches of salt
1 cup Broccoli florets
1 tsp. Oil
7 oz (200g) Pink Salmon, cut into 2 equal pieces
2-3 lemon slices
1/2 Red Onion, chopped
2 Sweet Red Peppers/or 1 Bell Pepper, sliced
2 Garlic Cloves, sliced
1/2 tsp. Weber Garlic and Herbs seasoning
Sesame oil to drizzle at the end
2 Tbsp. Soy Sauce, low-sodium
1 Tbsp. Brown Sugar
Wash the rice a few times, and then soak for at least 10 minutes. After this, rince the rice again and add water w/2 small pinches of salt.
Cook 1 cup rice with 2 cups of water – bring it to the boil uncovered, turn down the heat to simmer and cook for the next 10 minutes covered.
Turn the heat off and let it steam for 5 minutes (DO NOT take the lid off while the rice is steaming) – after 5 minutes fluff the rice with a fork.
Meanwhile, preheat the oven to 400F/200C, wash and season the salmon, squeeze a bit of lemon juice on top of the salmon and keep a few slices of lemon to bake it with.
Chop and slice onion, garlic, lemon and pepper and place on a lightly oiled baking dish, you can line the baking dish with aluminum foil or parchment paper.
Bake Salmon and Vegetables for 10-15 minutes or until salmon is cooked through (internal temperature in the thickest part of fillet reads 145F/62C)
Mix together soy sauce with brown sugar, brush or spoon over the salmon fillets 2-3 minutes before salmon is completely cooked. You do not have to use whole glaze mixture, use as much as you would like to taste and you can always add more later while eating!
Boil water, and blanch the Broccoli, cooking for a minute or two in the boiling water, drain, wash under cold water to shock it and mix in with the rice. Season Rice and Broccoli with salt if needed and drizzle of Sesame Oil.
Take the salmon out, place over the rice and broccoli. Add roasted onion, and pepper slices on top and around the salmon, and drizzle with more glaze if desired and/or sesame seed oil.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.