I bet everyone is pretty sick of turkey at this point! So why not change it up tonight and enjoy some salmon?? This simple salmon recipe is unbelievably flavorful, delicious and healthy! I got the recipe from the Chef Micheal Smith Fast Flavors cookbook that I got when I was in Jasper in November and MET HIM !
The only little thing I changed up in the recipe was swapping the brown sugar for coconut palm sugar, a lower glycemic unrefined form of sugar! I also omited the hot sauce and used some chili pepper flakes instead.
By poaching the salmon there is no need to add any extra fat or calories in the form of oil, and the salmon which is full of healthy fats itself, cooks in the water and soy mixture. This way it stays wonderfully moist, soaking up all the flavor!
I eat a lot of fish and seafood in general, as I am not much of a meat eater. I do enjoy chicken or turkey here and there, but not as an every day thing. I make sure to get my protein from vegetarian sources as well! Salmon is a great main, it is loaded with essential fatty acids, amino acids, and Vitamin D! In fact, four ounces of wild salmon gives you a full day’s amount of Vitamin D!
For this dish I went with delicious wild Alaskan Salmon filets, brown rice, and fresh asparagus! The whole meal comes in at only 405 calories yet contains almost 35g of protein, over 4g of fiber, less than 4g of sugar, and just under 7g of heart healthy fats… which is great for such a wonderful, tasty, balanced, and filling meal!
I hope everyone enjoyed their holidays and had some time to relax and spend with friends and family!
½ teaspoon of your favorite hot sauce or chili pepper flakes
4 4oz fresh salmon fillets
4 green onions, thinly sliced
1½ cups brown basmati rice
3 cups water (for rice)
20 spears of asparagus
Get the rice started in a rice cooker or on the stove. Follow directions on package for rice.
Meanwhile poach the salmon. Match your favorite heavy skillet with a tight fitting lid.
Pour the water, soy sauce, sugar, hot sauce, and ginger together in the skillet.
Bring to a vigorous simmer over high heat, then lower to a slow, steady simmer. Nestle the salmon fillets in the mixture and cover the pan. Let simmer for 5 minutes then gently flip the salmon fillets.
Cover and simmer until cooked through, about 4-5 more minutes.
Steam the asparagus for 4-5 minutes.
Divide the rice and asparagus among 4 bowls. Position the salmon on each pile of rice and spoon the sauce over evenly. Sprinkle with green onion to garnish.