- Servings: 4
|4||Servings Uncooked Brown Rice|
|⅔ cup||Finely Chopped Sun-dried Tomatoes Packed In Oil, drained and reserving 2 tablespoons oil|
|⅔ cup||Green &/or Red Grapes, seeded, halved|
|¼ cup||Pine Nuts, toasted*|
|1 tsp||Grated Lemon Peel|
|¼ tsp||Crushed Red Pepper|
|4||(5-6 Ounce) Fresh Skinless, boneless salmon fillets|
|Salt, to taste|
|¼ cup||Finely Chopped Fresh Basil Leaves|
|1 Tbsp||Coarsely Chopped Parsley, for garnish, if desired.|
Cook brown rice according to package directions. Stir in tomatoes, grapes, pine nuts, lemon peel, and crushed red pepper. Season rice with salt to taste. Pat salmon fillets dry with paper towel. Season fillets with salt to taste. Brush reserved 2 tablespoons sun-dried tomato oil over both sides of salmon fillets. Press basil onto both sides of salmon fillets to coat.
Heat a large non-stick skillet over medium-high heat. When hot, add salmon fillets. Cook for 8-12 minutes or until fish flakes, flipping once halfway through cooking. Serve salmon with rice; garnish with parsley.
*To toast pine nuts, heat a small nonstick skillet over medium heat. Add pine nuts; cook, shaking skillet often, for several minutes until pine nuts are golden brown and toasty.
The simple, yet healthy meal can be a weeknight meal, yet fancy enough for a weekend dinner party. The crushed red pepper adds a hint of heat to the rice, but can be varied according to taste.