Asian Salmon with Brown Rice Pilaf

The salmon was delicious; I grilled it outside. I used quick cooking brown rice. I made it according to the package and sauteed the onion and pepper by themselves and then added them together at the end. It was really bland.

Real Age

4 Servings

Brown Rice:

1 tbsp olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

2 cups water

1 cup short grain brown rice

1/4 cup finely chopped parsley

salt and freshly ground black pepper (optional)

Salmon Ingredients:

2 skinless salmon fillets (about 34 oz each)

1 tbsp olive oil

1 clove garlic, pressed or minced

1 tbsp grated fresh ginger root

1 tsp soy sauce

1 tsp maple syrup

2 green onions, chopped

For 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 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.