myProvidence:
Login
Register

Zesty Salmon with Mushrooms, Rice and Pea Pilaf

Makes 4 servings

Zesty Salmon with Mushrooms
Preparation time: 15 minutes
Cook time: 10 minutes

Preheat oven to 400 degrees.
Line 13" x 9" pan with tin foil.
Cut one lemon and lime into thin slices and spread one half of each on aluminum foil.
Place the salmon over lemon and lime slices.
Place the rosemary, dill, onion and mushrooms over salmon.
Put the remaining slices of lemon and lime on top and squeeze juice of second lemon and lime over the entire dish.
Seal the tin foil at the top, and place in the oven.
Cook for 10 minutes per inch thickness or until opaque.
Serve with a sprig of fresh dill if desired.

Per serving: 268 calories, 28g protein, 5g carbohydrate, 15g fat, 3g saturated fat, 91mg cholesterol, 1g fiber, 66mg sodium.

The seasoned cook may substitute halibut or boneless chicken breast for salmon.

Rice and Pea Pilaf
Preparation time: 10-15 minutes
Cook time: 30 minutes

2 tsp.	olive oil
1	small red onion, diced into 1/4 inch pieces
1	large carrot, peeled, cut into 1/4 inch pieces
1	stalk celery, cut into 1/4 inch slices
1/4 c.	dry white wine
1 1/2 c.	brown rice
1/4 tsp.	black pepper
1/2 tsp.	paprika
1/4 tsp.	turmeric
1/2 tsp.	ground cumin
2 c.	frozen peas, thawed and drained

Start brown rice (cook according to instructions on package). One cup rice yields about three cups cooked rice.
Heat oil in nonstick skillet over medium-high heat. Add onion, carrot and celery. Season with salt, pepper, paprika, turmeric and cumin. Cook until tender, 3-4 minutes.
Add wine and cook until most of the liquid has evaporated, about 2 minutes. Set aside to cool. Add peas so they will absorb the flavors.
When rice is cooked, add vegetable mixture to rice and serve.

Per serving: 283 calories, 9g protein, 4g fat, 0g saturated fat, 0mg cholesterol, 9g fiber, 363mg sodium.

Leftover rice can be used as the basis for stir-fry the next day.