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Brown Rice Bowl With Basil-crusted Salmon

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Brown Rice Bowl with Basil-Crusted Salmon
2011-02-05 Main Dish
5 72

Brown rice is enhanced with sun-dried tomatoes, grapes, pine nuts, and a touch of lemon. The basil-crusted salmon blends perfectly with the flavorful rice.

  • 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.

Helpful Tips:

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.