Roasted Salmon and Rice Pilaf

Recipe ingredients

1/2 cup brown rice
1/2 cup wild rice
4 salmon center-cut fillets, with skin (about 1 lb.)
1/4 cup horseradish Dijon mustard or regular Dijon mustard
1/2 cup whole-grain-wheat bread crumbs (from about 2 oz. bread)
1 pound shiitake mushrooms, stems discarded and large caps quartered
2 cups (3 oz.) shredded savoy cabbage
1/2 cup scallions, chopped
2 tablespoons fresh orange juice
1/4 cup toasted, sliced almonds with skin

Recipe directions

Preheat oven to 425* F. Bring 1 and 1/3 cups water to a boil with brown rice in a 3-quart saucepan. Lower heat and simmer rice, covered, until tender, about 20 minutes. Remove rice to a bowl. Meanwhile, in another saucepan, add wild rice with enough water to cover by 3 inches. Boil rice, uncovered, until tender, about 40 minutes. Drain rice well and add to bowl.

While rice is cooking, rinse and pat dry salmon. Spread mustard evenly on tops of salmon and coat evenly with bread crumbs. Season with salt and pepper to taste. Arrange mushrooms in one layer on a large nonstick sheet pan and season with salt and pepper. Roast mushrooms in middle of oven, stirring occasionally, until barely tender, about 10 minutes. Remove pan from oven, moving mushrooms to one side, and arrange salmon on other side. Roast both until salmon is just cooked through and mushrooms are tender, 8 to 10 minutes. Transfer mushrooms to bowl with rice and keep salmon warm, loosely covered, on sheet pan.

Add contents of bowl to cleaned saucepan with cabbage, scallions, and 1/4 cup water. Heat rice mixture over moderate heat, stirring until hot, about 4 minutes. Transfer to a serving bowl, stir in juice and almonds, and salt and pepper to taste.


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