February 23, 2012
I’ve been focused on trying to come up with new and exciting meals for my family. With the food prices going up, I have had to be creative with my recipes, while at the same time providing healthy, real (not processed) meals.
This red salmon is one of our new favorites – it’s simple, beautiful, and absolutely delicious.
- 1 can of Red Salmon (wild caught)
- 2 cups organic basmati rice
- 2 pounds of organic carrots
- 1 lemon
- 2 cloves of fresh garlic. (fresh garlic is so much healthier than jarred!)
- Fresh ground pepper to taste
- Sea salt
- Olive oil
- Peel your carrots; wash; and slice into long wedges. Place in roasting pan.
- Dice garlic small and sprinkle on the carrots.
- Pour olive oil generously over the carrots.
- Top with fresh ground pepper and sea salt.
- Cut lemon in half. Squeeze lemon juice from one half onto the carrots. Save the other half for garnish.
- Place roasting pan in oven at 350 degrees. Should be done same time as your rice.
- Cook rice according to package instructions (usually take about twenty minutes).
- Flake your red salmon.
- In preheated hot skillet (I very much recommend, an iron skillet), add a couple tablespoons of olive oil and your flaked salmon. Leave for a minute and turn over. Let the salmon cook and get a little crunchy in the oil.
- Add the cooked salmon to the cooked basmati rice. Place desired amount of roasted carrots on top of rice and salmon. Pour olive oil (there will be extra in the bottom of the pan) onto the carrots. Squeeze fresh lemon over your meal and that’s it.
Tip: If you have fresh rosemary add a couple of sprigs to roast with your carrots, absolutely delicious.
If you have a bigger family to feed, you can use three cups of rice with the one can of red salmon.
You can always use other vegetables to roast; parsnips are yummy as well as fennel or use a mix of fresh veggies. I know adding potatoes is too much starch but, roasted potatoes are amazing. Just tweak it to what is in season and your family’s tastes. Have fun with it and enjoy!