Diva Tasting: Salmon and Rice…

Salmon and Rice


2 Cups Prepared Basmati Rice

1 Lemon, Sliced

2 Teaspoons Minced Fresh Ginger Root

2 Teaspoons Minced Garlic

4 (6 Ounce) Fillets Skinless Salmon

Sea Salt And Freshly Ground Black Pepper To Taste

1  Cups Freshly Squeezed Orange Juice

1 Cup Finely Chopped Fresh Mint, Divided

1 Head Broccoli Flourettes

3 Tablespoons Olive Oil


Step 1 Prepare Rice according to package directions.

Step 2 Meanwhile, place lemon slices on the bottom of a large skillet. Sprinkle 1 teaspoon ginger and 1 teaspoon garlic over the lemon slices. Season salmon with salt and pepper and place into the skillet. Pour in enough orange juice to just cover the lemon slices. Sprinkle 1/2 cup mint and remaining ginger and garlic on top of the salmon. Place broccoli on top. Cover the skillet.

Step 3 Steam salmon over medium heat until no longer pink in the middle and flesh flakes easily with a fork, 8 to 10 minutes.

Step 4 Transfer 5 tablespoons of the orange juice mixture from the skillet to a small bowl. Whisk in remaining mint and olive oil to make a vinaigrette.

Step 5 Drain potatoes. Serve salmon fillets on a platter with rice, broccoli, and vinaigrette on the side. 4 Servings; serve with Mediterranean salad with vinaigrette and tea.


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