Baked Sesame Ginger Salmon with Brown Rice & Teriyaki Roasted Vegetables

Did someone say EASY?

The title may sound complicated, but if you can open a bottle of marinade and turn on an oven, you can make this meal.

DIRECTIONS:

1. Put thawed or fresh salmon fillets in a Ziploc bag and coat each side with Sesame Ginger 30-Minute Marinade. (We usually have the generic brand.) Place the bags in the fridge to marinate for at least 30 minutes.

2. Cube one small zucchini, one small yellow squash and dice half of a medium-sized yellow onion. Put in a bowl and add dashes of teriyaki sauce until the veggies are lightly coated. Sprinkle them with any kind of seasoning salt, garlic powder, black pepper and stir. Place in the refrigerator until you're ready to roast them.

3. Put 1/2 Cup of brown rice (not instant) with a few sprinkles of garlic powder and 1 and 1/3 Cup of salted beef stock in a small pot on the stove. Bring it to a boil, cover, reduce heat to med-low and simmer for about 30 minutes - until all the liquid is gone.

4. Preheat oven to 375 and put salmon in a glass dish lined with foil treated with nonstick spray.

5. Place veggies on a nonstick metal baking pan and roast in oven for about 20-25 minutes, stirring once.

6. Halfway through the veggie cook time, put the salmon in the oven, too. It should take 12-15 minutes depending on thickness. (When salmon is ready, it should flake easily.)

7. When everything is ready, plate it and sprinkle fish and rice with parsley.

8. SERVE AND ENJOY.

Published with Blogger-droid v2.0.6

Brown Sugar Glazed Salmon

I needed my salmon fix for the week. So, Ryan got us some fillets from The Choppin' Block, and I tried a new way to cook them.

INGREDIENTS:

2 8oz Salmon Fillets

3 Tbsp packed light brown sugar

1.5 Tbsp dijon mustard

salt & pepper to taste

DIRECTIONS:

1. Place fillets (skin-side down, if applicable) in a glass baking dish treated with non-stick spray

2. Mix sugar and mustard together to form the glaze

3. Salt & pepper the fillets & spread the glaze evenly over them

4. Bake in oven at 350 for about 15 minutes on the middle rack

5. After 15 minutes, turn off the oven and turn the broiler on high

6. Leave dish under broiler til the glaze begins to bubble up and becomes darker

Our sides were fresh broccoli and garlic brown rice.

For the broccoli, all I did was trim it, wash it, and put it in a medium pot of water on the stove. Heat to a simmer on medium heat for about 10 minutes, and then, turn off the heat. The broccoli can set until you are ready to serve it.

The rice was instant brown rice. I put a cup of chicken stock, a Tbsp of garlic powder, 1 tsp olive oil and a sprinkling of parsley in a small pot and brought it to a boil. Add 1 cup of rice and turned down the heat to simmer with a lid on the pot. Cooked for about 10 minutes - until liquid is gone - stirring occasionally.

Published with Blogger-droid v2.0.4

I will definitely make this salmon again. We both cleaned our plates!