Directions for: Salmon with Grapefruit Sauce, Rice, Asparagus and Salad
Ingredients
1 cup basmati rice (325 mL)
3 cup water (750 mL)
1 Reduction
1 tsp butter (5 mL)
1 tsp grated ginger or prepared ginger from a jar (5 mL)
3 Tbsp lime juice (45 mL)
1 cup unsweetened grapefruit juice (250 mL)
2 Tbsp maple syrup (30 mL) may substitute 2 tsp honey and 1 tsp brown sugar
tsp hot chili sauce (Sambal Oelek) (1 mL)
Cooking spray
4 to six pieces of boneless skinless salmon (200 g each)
tsp fresh lemon thyme (20 mL)
tsp dry rosemary leaves (2.5 mL)
1 medium paper bag
Aluminum foil
10 stalks asparagus, break off ends
1 bag salad and bottled dressing
Directions
1. Combine rice and water in a microwavable bowl covered. Microwave on high for 10 minutes.
2. Preheat oven to 350 F (175 C).
3. Make reduction by melting butter in a pot. Add grated ginger, unsweetened grapefruit juice, maple syrup, hot chili sauce and simmer until reduced in half.
4. Wash salmon under cold water and season one side. Using a greased non stick fry pan, sear salmon (spice side down) at medium-high. Flip and repeat.
5. Meanwhile
Wet the outside of the paper bag with cold water. Spray the aluminum foil with cooking spray.
6. Arrange filets on foil. Turn edges to prevent leaking and put foil and fish inside the bag (use the wide side). Curl the end of the bag tightly and place in oven for approximately 10 minutes.
7. Place asparagus in a microwavable bowl and cook on high for 6 minutes. Add butter if you like and let stand uncovered.
8. Put salad in a bowl.
9. Serve salmon with reduction, rice, asparagus and salad.
See more: Dinner, Bake, Main, Fish, Quick and Easy, Rice/Grain, Vegetables, Citrus, Salad