I made this dish last week for my parents and they loved it. It came from a market here in Atlanta – Publix. Each week they make the dishes and hand out samples to try and of course all the ingredients necessary are nearby. I love Salmon and this is definitely a nice twist. This is easy and pretty quick – Total time 25 minutes, 4 servings. I also fixed asparagus as the vegetable. This would be a cute dish to fix for a special date!
Sea Salt & Pepper
1/2 of fresh lemon
Process: Clean and cut the ends of the asparagus – at least 1/4 off the end..it’s usually chewy when cooked. In a non-stick pan that fits the full size of the asparagus, turn to med-high heat. When it is hot add 2 tablespoons of sesame oil. Add the asparagus, season, and let cook a few minutes; turn them over. When you turn them over reduce the heat, season, squeeze the lemon juice, and cover. Cook for about 5 minutes and turn it off leaving them covered.
Salmon – Ingredients
4 salmon fillets (skin removed; 1 1/2 lb
1/2 lb fresh pineapple chunks
1 cup refrigerated fresh salsa
2 tsp prepared horseradish
2 cups instant rice
1 T honey mustard
2 tsp cornstarch
1/2 tsp lemon pepper seasoning
Cooking spray or Olive Oil
Chop pineapple into small chunks
Check fish for bones (wash hands)
Process: Combine pineapple, salsa, honey mustard, cornstarch, and horseradish; set aside, cook rice following package instructions. Preheat large saute pan on medium-high for about 2-3 minutes. Coat with cooking spray, or pour about 2 T of olive oil into hot pan. Place fish in pan; cook 3 minutes.
Turn fish over and add salsa mixture. Cover and reduce heat to medium; cook 5-7 minutes or until 145oF (or flesh separates easily). Serve fish and sauce over rice. Yummy
To get other recipes from Publix visit here