Indian Spiced Salmon with Basmati Rice
Ingredients
For the rice
2 cups water
1 cup basmati rice
1⁄4 teaspoon salt
3 tablespoons fresh parsley, chopped
4 teaspoons pine nuts
For the salmon
1⁄2 teaspoon ground ginger
1⁄2 teaspoon garam masala
1⁄2 teaspoon ground coriander
1⁄4 teaspoon ground turmeric
Salt and freshly ground black pepper
4 (6 ounces each) salmon fillets
Instructions
1. To prepare rice, bring 2 cups water to a boil in a small saucepan. Stir in rice and 1⁄4 teaspoon salt. Cover, reduce heat, and cook 20 minutes or until rice is tender. Remove from heat, stir in parsley and pine nuts. Keep warm.
2. Preheat broiler.
3. Combine ginger and next 5 ingredients. Rub spice mixture evenly over salmon. Place fillets on a broiler pan or baking sheet coated with cooking spray. Cover with foil and broil 7 minutes. Remove foil, broil an additional 4 minutes or until desired degree of doneness. Serve salmon with rice.
Comments
This recipe is from the 2011 Cooking Light Annual. Lance’s comment, when we finished dinner, was “I could eat another entire serving.” We didn’t have seconds, but leftovers were delicious the next day. The salmon was very flavorful, smelled great, and tasted fantastic. And, even better, the entire dish came together in about 30 minutes which made it great for a quick dinner after my late afternoon voice lesson. This recipe is definitely a keep in the “easy” file.
Cooking Light 2011