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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I adapted this recipe from a restaurant dish we had years ago and it remains a regular in our meal rotation. With shortcuts like peeled baby carrots and instant brown rice, it's ready in 30 minutes from start to finish! Ingredients:
3 cups fresh baby carrots |
1 cup minute® brown rice |
1 cup reduced-sodium chicken broth |
1/4 teaspoon pepper, divided |
3 teaspoons chili powder |
1/2 teaspoon salt |
4 salmon fillets (4 ounces each) |
2 teaspoons olive oil |
1 tablespoon minced fresh parsley |
1 teaspoon butter |
Directions:
1. Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender.
2. Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes.
3. Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork.
4. Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice. Yield: 4 servings.
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