Salmon and Snow Pea Brown Rice Bowls

Brown rice can take a while to cook but it makes for a great base for a yummy meal. If you don’t want to wait for traditional brown rice to cook, you can always use the microwave pouches to get this dinner ready in no time. This recipe is from Cooking Light. Ingredients: 6 oz salmon fillet, skinless 1 tablespoon olive oil Salt and pepper, to taste 1 cup snow peas 1 ½ cups cooked brown rice 1 tablespoon crème fraiche 2 teaspoons chopped fresh dill ½ cup chopped orange sections 1 tablespoon chopped fresh parsley 2 tablespoons crumbled goat cheese

{Giveaway} Fish in Coconut Curry (Mtuzi wa Samaki)

This is probably apparent with the different types of recipes I post but I really like some variety in what I eat. As a kid, I ate the exact same meals every day because I was so picky, so now that I’ve (luckily) grown out of that, I want something new and different each time I cook. I was just send Cooking Light’s latest cookbook: Global Kitchen: The World’s Most Delicious Food Made Easy that is filled with recipes from around the world. The recipes can be made with ingredients you can find in your supermarket, making it a great way to experiment with new flavors. There are so many recipes I plan to try in this book, and you can expect to see quite a few showing up on my blog! Cooking Light also sent me an extra copy of Global Kitchen so I am giving one away at the end of this post!   This recipe for Fish in Coconut Curry takes a bit longer than most I post on here (~45 minutes) but is well worth the time. Because the recipe makes a really delicious sauce, I served it over rice. I also adapted it slightly to fit with what was … Continue reading

Seared Salmon Fillets with Orzo Pilaf

Now that Lent is in full swing, I thought I’d add even more salmon recipes to my blog. (If you haven’t picked up on it yet, I love salmon. I would eat it every day if I could.) This recipe from Cooking Light has a bit of a Mediterranean flare to it: a simple seared salmon filet over orzo pilaf with kalamata olives, roasted red peppers, and dill. Ingredients: 5 teaspoons olive oil, divided 3/4 cup uncooked orzo 1 1/2 cups unsalted chicken stock 1/2 teaspoon salt, divided 1/4 cup bottled roasted red bell peppers, thinly sliced 2 tablespoons chopped fresh dill 2 tablespoons fresh lemon juice 1 ounce chopped pitted kalamata olives 4 (6-ounce) salmon fillets 1/2 teaspoon black pepper

Related Posts Plugin for WordPress, Blogger...