Wild Coho Salmon with Sunshine Rice
Here's an oven-baked dish that's an easy solution for busy weeknights. The recipe is a great example of how to affordably enjoy some of the best fish on Earth — wild-caught salmon from a Marine Stewardship Council certified-sustainable fishery.
- 1 Cup long-grain brown rice
- 2 Cups small cauliflower florets
- 1 1/2 Cup water
- 1/2 Cup chopped yellow onion
- 2 Teaspoons curry powder
- One 14 1/2-ounce can no-salt-added, fire-roasted diced tomatoes, with their liquid
- 1 lemon, halved
- 12 Ounces boneless, skinless wild coho salmon fillet, cut into large chunks
- 2 Tablespoons chopped parsley or cilantro, for garnish
Preheat the oven to 350 degrees.
Heat a large Dutch oven over medium heat. Add the rice and cook, stirring often, until toasted and fragrant, 3-4 minutes. Stir in the cauliflower, water, onion, curry powder, tomatoes, and juice of ½ lemon.
Cover tightly with foil and the Dutch oven lid and bake until the rice is almost tender, 1-1 ¼ hours. Uncover, arrange the salmon on top of the rice and continue to bake, uncovered, until salmon is just cooked through, about 10 more minutes.
Garnish with the parsley and cut the remaining lemon half into wedges; serve on the side to squeeze over the top.