| When all else fails, go for the salmon filet. I am never disappointed in a meal that includes a salmon filet. This meal is the answer to the last minute “Shoot, what are we going to have for dinner?”. It is easy and does not require any random, miscellaneous ingredients that would necessitate a trip to the store. | |
| Total Time | Servings |
| 45 minutes (including salmon & rice cook time) | 4 |
| Ingredients | |
| Base | 1 cup dry Purple Rice |
| Protein | 2 Salmon Filets |
| Toppings | 3 Handfuls of Spinach 1/4 cup Croutons (or bread, toasted) (Crushed into crumbs) |
| Directions | |
| Preheat the oven to 350 degrees. Drizzle melted butter on the salmon. Salt and pepper the salmon to taste. Bake the salmon for approximatey 20 minutes or until cooked through. While oven is preheating: Add 2 C of water and 1 C dried purple rice to a saucepan. Bring to a boil. Cover and turn heat down to low and simmer for 45 minutes (or until water is gone and rice is cooked through). While rice is cooking: Heat a second frying pan on low heat. Put spinach into frying pan. Immediately drizzle olive oil over the spinach. Salt and pepper the spinach. Cook the spinach until slightly wilted, approximately 5 minutes. Be careful not to overcook! You don’t want your spinach soggy. Remove the spinach from the heat. Place 1/4 cup of croutons into plastic bag. Using a rolling pin, or other similar tool, carefully roll the croutons so they are broken up into crumb size pieces. If you do not have croutons (you can home-make them, check out our homemade crouton recipe!), you can also toast a piece of bread, until relatively crunchy, and use that in lieu of croutons. To serve: Place a salmon filet on a bed of rice. Top salmon with spinach. Then sprinkle crushed croutons onto bed of spinach. | |
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