A sweet, ginger-flavored glaze complements this dish of salmon, yellow rice and roasted peppers. (Recipe by Michelle Arrambide, a 2003 Cuisinart Scholarship recipient.)
4 6-ounce salmon filets 1 tablespoon olive oil Marinade2 tablespoons fresh lemon juice 1 tablespoon fresh ginger, minced 1/3 cup olive oil
- 1 teaspoon fresh dill, chopped 1/2 teaspoon salt
- 1/4 teaspoon pepper Rice 2 teaspoons olive oil 1/2 onion, minced 1/2 teaspoon garlic, minced 1/4 teaspoon turmeric 1 cup long-grain rice To taste salt and pepper 2 cups cold water Peppers 2 whole red bell peppers 2 whole green bell peppers 1 tablespoon olive oil To taste salt and pepper Glaze 1/4 cup soy sauce 2 tablespoons brown sugar 1/2 teaspoon red pepper flakes
780 calories (53% from fat) • carb. 51g • pro. 39g • fat 46g • sat. fat 8g • chol. 112mg • sod. 1160mg • calc. 73mg • fiber 4g
- In a bowl large enough to hold all of the filets, combine the marinade ingredients.
- Place the salmon in the mixture and coat the pieces of fish thoroughly.
- Cover and refrigerate for at least an hour.
- In a small pot, heat 2 teaspoons of olive oil.
- Add the minced onion and garlic and sauté until the garlic is light golden brown. Add the turmeric, salt and pepper. Stir.
- Add the rice and stir to coat the rice with the onion. Lightly brown the rice.
- Pour the cold water over the rice and cover.
- Over high heat, bring to a boil, then reduce heat to a simmer. (Total cooking time for the rice: about 20 minutes.)
- Cut the peppers in half lengthwise. Remove the stems, seeds and pith.
- Cut the peppers into thin strips.
- Drizzle over with olive oil and sprinkle with salt and pepper.
- Preheat oven to 350 degrees.
- Remove the fish filets from the marinade. Make sure to reserve the marinade for later use.
- In a sauté pan, add 1 tablespoon of olive oil. Heat.
- Place the fish filets, two at a time, in a pan with the side that the filet will be served showing, face down.
- Sear to light golden. Do this on all sides of each filet.
- Place the seared fish in a baking dish. Top with the chopped and seasoned peppers. Roast in the oven for about 2 minutes. The peppers should still be crunchy. (The internal temperature for the salmon should be about 145 degrees.)
- In a saucepan, heat the marinade.
- Add the sugar and stir to dissolve.
- Whisk in soy sauce and the optional chili.
- Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved. Strain. Add warm water if needed.
- Serve the salmon topped with red and green peppers over the yellow rice.
- Drizzle over with the dark glaze.