What you'll be getting:

Salmon with Broccolini and Brown Rice

Per Serving

1 5 oz sockeye salmon fillet

1/4 c quick-cook brown rice

1/2 c cooking liquid

(water, lemon juice, lemon zest, red chili flakes, herbs de Provence, nutritional yeast, grape seed oil, salt and pepper)

80 g broccolini

10 g baby spinach

2 T lemon cream sauce

(water, lemon zest, herbs de Provence, nutritional yeast, cream, salt and pepper)

1 t grape seed oil 

Equipment needed: small pot with a lid, non-stick frying pan with lid

When I first came across quick-cook rice at Trader Joe's I was doubtful brown rice would cook as quickly as they said. But it really works, the rice only takes (depending on how large of a batch you're making) 10-15 minutes to cook. First pour the cooking liquid into the pot and bring to a boil, add the rice and cover. After adding the rice, lower the temperature to a medium heat. I cooked on 6. Set timer for 15 minutes. 

While you are simmering your rice, you can start preparing the fish. I like to start cooking the fish when the rice has about 10 minutes to go. Make sure the fish is dry, using a cloth or paper towel, and lightly sprinkle with salt.

When your rice has about 10 minutes to go, you can start heating up your oil. 

When the oil is hot, carefully add the fish to the pan. Make sure your pan is large enough for all of your servings, you don't want to overcrowd the fish. 

Sear for 2 minutes on high heat, and then flip the fish over and sear skin side for another 2 minutes. 

After you have seared both sides of the fish, remove from the heat and cover for 2 minutes.  

After the fish has been covered for 2 minutes, transfer to a cutting board. 

Using the pan that had the fish, add your veggies and sautee. Be careful of any splattering. 

Sautee for a minute and then cover for 2 minutes. Lower the heat to medium. 

After 2 minutes, add half of the cream sauce. The remaining sauce will be used to finish the dish. Cook until the majority of the liquid evaporates. 

Check on your rice and see if it is ready to plate. If there is still liquid you can increase the heat and remove the lid to let some of it evaporate, if it has absorbed all the liquid, you can plate that first. 

The heat should no longer be turned on, deglaze the pan with the rest of the sauce by pouring it into the pan and scraping up the caramelized bits. 

Pour sauce over the entire dish. 

From start to finish, this dish took me 15 minutes. Enjoy!

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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