What you'll be getting:

Salmon with Cucumbers and Tomatoes

Per Serving

1 sockeye salmon fillet

1/3 c wild rice (cooked in chicken stock and nutritional yeast)

100 g veggies (cucumbers, tomatoes, pea and broccoli sprouts)

2 T dressing (lemon juice, herbs de Provence, dijon mustard, salt, pepper, nutritional yeast, avocado oil) 

1 T oil

 

Equipment needed: a pan and mixing bowl

 

 

 

 

Heat your pan up with the oil, when hot, add the salmon. 

Cook on high heat for 2 minutes on each side. 

While the fish is cooking, toss the veggies with the dressing. 

You can either warm up the rice in the microwave, or add a little water and heat up in a pan. Wild rice takes about 45 minutes to cook which is why I went ahead and did it for you. 

After the salmon has cooked 2 minutes on each side, cover with a lid and let it rest for 3 minutes. 

Plate up the rice when it is warm and top with the salmon. Finish everything with the veggies on top. From start to finish this dinner takes 10 minutes. Enjoy! 

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

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