Sweet Pepper Salmon and Rice Pilaf Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¼ cup whole smoked almonds
Large zip-lock bag
2 tsps. Chili powder
2 tsps. Paprika
1 tsp. garlic pepper seasoning
1 ½ pounds salmon fillets (skin removed)
Cooking spray
2 (8.8-ounce) pouches pre-cooked rice pilaf
¼ cup maple syrup
1 tbs. light soy sauce
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Directions: |
Directions:Place almonds in large zip-lock bag and crush, using meat mallet (or rolling pin) until the size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper; shake to mix. Cut salmon into 4 portions removing any darker sections.
Preheat large sauté pan on medium for 2-3 minutes. Coat salmon with cooking spray; use tongs to place in zip-lock bag. Seal bag tightly and shake (or press with fingertips) to evenly coat salmon.
Coat pan with cooking spray. Add salmon, using tongs; cook 3-4 minutes on each side or until fish is opaque and separates easily with a fork. Cook time may vary depending on thickness of the salmon.
Squeeze rice pouches to separate rice; tear corner to vent. Microwave on HIGH 2-3 minutes or until thoroughly heated.
Remove salmon from pan. Add syrup and soy sauce to pan; simmer 1-2 minutes until sauce begins to thicken. Serve sauce over salmon; serve rice on side.
Serves 4 |
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