How To Make Salmon And Brown Rice

We usually make 1 cup of rice to 1 cup of water. Combine 2 tablespoons soy sauce ginger garlic and honey in a shallow glass or ceramic dish. Transfer to a plate and cover with foil to keep warm.

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We use brown minute rice.

How to make salmon and brown rice. Rub in the cajun seasoning and paprika and refrigerate add olive oil onion and spring onion to a large pan and cook the onion until translucent add the garlic and cook for a minute add the salmon to one side of the pan and cook the salmon just until it browns a little about a minute. Place the marinated salmon onto the lined baking tray and spoon the leftover marinade onto the salmon fillets. Lightly spray each side of salmon with oil and season with pepper.

2 cups 90 second quick brown rice. Preheat oven to 180 c. Preheat oven to 375.

Add bok choy and salmon fillets. Cover and bake 30 minutes or until rice is tender. Start cooking the rice while the salmon is cooking.

Reduce heat to medium and cook salmon for 3 minutes each side until golden brown and just cooked. Reduce heat to medium and cook salmon for 3 minutes each side until golden brown and just cooked. Lightly spray each side of salmon with oil season with pepper.

Place a greased frying pan over medium heat. Add bok choy and salmon fillets. Add the salmon fillets turn to coat.

Top rice salad with cashews then spoon onto serving plates. Bake in the oven for 10 15 minutes. Add the salmon and cook for 3 mins each side or until cooked through.