Broiling is
a good way to brown the salmon without adding fat. For a golden color and crisp
finish, don’t turn the fish while it is under the broiler; it will still cook
all the way through without this extra step.
Ingredients
:
- 2 cups water
- 1 cup brown basmati rice
- Coarse salt and freshly ground pepper
- ½ head napa cabbage (1 pound), thinly sliced crosswise
- 1 pound carrots, peeled and coarsely grated
- ½ cup loosely packed fresh mint leaves
- ¼ cup fresh lime juice (from 2 to 3 limes), plus lime wedges for serving
- 2 tablespoons grapeseed oil
- 4 skinless wild Alaskan salmon fillets (about 6 ounces each)
- 2 teaspoons curry powder
Method :
- In a large saucepan, bring the water to a boil; add the rice and ½ teaspoon salt. Cover and reduce heat to medium-low. Cook until rice is tender and has absorbed all liquid, 30 to 35 minutes. Remove from heat; let stand, covered, 10 minutes.
- Meanwhile, in a large bowl, combine cabbage, carrots, mint, lime juice, oil, and ½ teaspoon salt; season with pepper. Toss to combine.
- Heat broiler, with rack set 4 inches from heat source. While rice is standing, place salmon on a broiler pan or rimmed baking sheet. Rub fillets with curry powder and ½ teaspoon salt, dividing evenly; season with pepper. Broil until just cooked through, 6 to 8 minutes.
- Divide salmon and cabbage mixture among four plates. Fluff rice with a fork and serve alongside.
per
serving: 583
calories; 6 g saturated fat; 18.3 g unsaturated fat; 85 mg cholesterol; 47.2 g
carbohydrates; 39.8 g protein; 1140 mg sodium; 7.3 g fiber
Tags:
Dinner