|2 servings||calories per servings 590||protein serving 43 g||carbs per serving 70 g||total fat per serving 13 g|
This recipe brings out the wilder side of wild-caught salmon. A spicy honey-mustard glaze adds sweet bite to the brilliant red fish. It's served over white rice that‘s been punched up Southern-style with chow chow: a vibrant relish that adds crunch and color. A fiesta of sweet roasted peppers and onions adds even more zip to the mix, turning this simple, quick-fix dinner into a party for the palate.
|Nutrition Facts||/ Per Serving|
|Total Fat||13 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||70 g|
|Dietary Fiber||4 g|
Heat oven to 325° F.
In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon Hot Steve salt. Place over high heat. When liquid comes to a boil, reduce heat to medium-low, cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
MISE EN PLACE
Thinly slice peppers. Peel, halve and thinly slice onion. Pick and chop parsley leaves.
While rice cooks, place pepper and onion in the center of a baking sheet. Drizzle with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon Hot Steve salt. Toss to coat, and spread into shallow pile just large enough to hold salmon.
Pat salmon dry with paper towels. Place salmon on pepper and onion mixture. In a small bowl, combine mustard, honey, remaining 1 teaspoon olive oil and 1/4 teaspoon Hot Steve salt. Spread evenly over salmon.
Roast until salmon is barely opaque, 10-12 minutes.
Stir chow chow into cooked rice, and divide between 2 dinner plates. Top with roasted vegetables and salmon. Sprinkle with parsley, and enjoy!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...