Wynette Richards

Roasted Salmon with Crispy Rice

Serves 2. Can easily double recipe if need more.

The Recipe

• 2 pieces salmon (slightly thawed if frozen)
• 1 onion, finely chopped
• 3 or 4 cloves garlic, minced
• olive or avocado oil
• 9 oz. cooked brown rice and/or quinoa or one packet of Seeds of Change Quinoa & Brown Rice or other such packet. Be sure all water is absorbed into rice/quinoa or that it is well-drained. We want it to be fairly dry.
• 2 T. tomato paste
• salt and pepper to taste
• Optional: 1 tsp. hot pepper flakes
• Optional: fresh or dried herbs such as tarragon, thyme, oregano
• Optional: a handful of sundried tomatoes, roughly chopped

1. Heat oven to 375.
2. Heat a few tablespoons of oil in skillet at medium or medium-high heat.
3. Add onions, garlic, salt, pepper, pepper flakes to hot skillet and cook until transparent.
4. Put salmon pieces, skin side down, in roasting pan.
5. Put a small amount of the cooked onion/garlic mixture on top of the salmon.
6. Stir tomato paste into rest of onion mixture.
7. Stir rice/quinoa into onion mixture.
8. If mixture seems dry, stir in a little more oil. (Don't add any other liquid.)
9. Place rice mixture around the salmon.
10. Put salmon and rice mixture in the oven and roast for 10 minutes.
11. Stir in sundried tomatoes and fresh herbs.
12. Cook 5 to 7 more minutes, until salmon is done. (Don't overcook!)