| Cook Time | 30 Minutes |
| Servings |
6
|
Ingredients
- 2 teaspoons oil
- 1 red onion diced
- 2 small carrots peeled and diced
- 1 stalk of celery diced
- 1/4 cup dry white wine
- 1.5 cups ecoLife® Quick Cook Brown Rice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/2 teaspoon cumin
- 4 salmon fillets 6 oz
- 1 cup favorite barbecue sauce
- Chopped parsley for garnish
Ingredients
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|
Instructions
- In a medium skillet, heat oil over medium heat. Add onion carrots, and celery. Cook until tender, 3 to 4 minutes. Add wine and cook until most of the liquid has evaporated. Transfer to a medium bowl and set aside to cool
- Meanwhile, cook brown rice according to package directions. Drain, and add to bowl of vegetables. Season with salt, pepper, paprika, turmeric and cumin.
- Season salmon fillets with salt and pepper. Cook in a skillet over medium high heat about 4 minutes on one side and flip. Brush with barbecue sauce and continue to cook on the second side for 2 minutes. Flip again to caramelize the barbecue sauce. Serve the brown rice topped with salmon and additional barbecue sauce.Garnish with parsley and serve
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