Easy to cook, not too time intensive, and definitely tasty – try this sometime!
1 cup long grained rice
2 cups water
3 – 4 serving sized fresh salmon fillets (wild caught preferred)
4 dashes of lemon juice
2 ounces of light brown sugar
2-3 ounces of lite soy sauce, just enough to dissolve the brown sugar
3-4 head of fresh broccoli
2 Tablespoons Olive Oil
1/2 teaspoon minced garlic
– Okay, this is easy if you use a rice cooker. Just follow the directions. If you don’t have a rice cooker, then go get one! I use a Black & Decker model (see disclaimer post) that costs $11. That’s two trips to Starbucks. Just do it!
When the rice has about 15 minutes to go…
– Dribble the lemon juice on the salmon fillets
– In a bowl, mix brown sugar with soy sauce. Dribble some on the fish.
– Spray some non-stick cooking spray into a skillet, then begin to heat skillet on the stovetop, set to medium high.
– Carefully place the salmon in a the heated skillet, skin side down. Cook for about 8 minutes or so.
Okay, while the salmon is cooking for that 8 minutes…
Stir Fried Broccoli
– Heat up a sauce pan, add some Olive Oil once the pan is noticeably warm.
– Add some fresh broccoli, chopped to a size of your preference.
– Stir in a little minced garlic (you can never have too much garlic!)
– Don’t burn the broccoli, you may need to reduce heat.
By now, the salmon has cooked for those 8 minutes…
– Flip the salmon; cook for a minute – just enough to sear the top.
– Flip the salmon back onto the skin side. Add a little more of the brown sugar-soy sauce marinade.
– Cook until salmon is flaky. It probably won’t take too long.
If everything works out as planned…
– The salmon will be done when…
– The broccoli is hot, dark green, and still al dente, and…
– The rice cooker “dings!”
Pairs very well with a glass of red wine. I used a nice Merlot, shown above!
Great taste and great for Heart Health, too!