Wild Coho Salmon with Sunshine Rice

Wild Coho Salmon with Sunshine Rice

Serves 4

Here's an oven-baked dish that's an easy solution for busy weeknights. Serve with green beans alongside and dinner is done. If you're not crazy about curry, substitute dried dill for the curry powder, though your rice won't be quite as "sunny."

  • 1 cup long-grain brown rice
  • 2 cups small cauliflower florets
  • 1/2 cup chopped yellow onion
  • 2 teaspoons curry powder
  • 1 (14.5-ounce) can no-salt-added, fire-roasted diced tomatoes, with their liquid
  • 1 lemon, halved, divided
  • 12 ounces boneless, skinless wild Coho salmon fillet, cut into large chunks
  • 2 tablespoons chopped parsley or cilantro
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Preheat the oven to 350°F. Heat a large Dutch oven over medium heat. Add rice and cook, stirring often, until toasted and fragrant, 3 to 4 minutes. Stir in cauliflower, 1 1/2 cups water, onion, curry powder, tomatoes and juice from 1/2 the lemon. Cover tightly with foil and the Dutch oven lid and bake until rice is almost tender, 1 to 1 1/4 hours. Uncover, arrange salmon on top of rice and continue to bake, uncovered, until salmon is just cooked through, about 10 minutes more; garnish with parsley. Cut remaining lemon half into wedges and serve on the side to squeeze over the top.

Nutritional Info: 
Per Serving:320 calories (45 from fat), 5g total fat, 1g saturated fat, 40mg cholesterol, 150mg sodium, 47g carbohydrate (6g dietary fiber, 6g sugar), 23g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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