Chia-crusted salmon with spinach rice
4
Points®
Total Time
5 hr 15 min
Prep
15 min
Cook
5 hr
Serves
4
Difficulty
Easy
This one-dish meal gets infused with Asian flavors thanks to the nutty basmati rice and soy sauce. The addition of the bright colored vegetables stirred into the rice provide cheeriness to the plate and make this recipe a complete meal but you can also pair it with a side of steamed broccoli if you'd like. You can use fresh or frozen salmon fillets. If you use frozen, thaw them in the refrigerator the day before for the best texture and quality. Cook the rice while the salmon is seared and the tomato and garlic are sautéed. The spinach will quickly wilt once mixed into the piping hot rice. You can use black or white chia seeds. Find them in the health-food section of most supermarkets.
Ingredients
Dried chia seeds
1 Tbsp, (choose black chia seeds if available)
Uncooked farmed Atlantic salmon skinless fillet
20 oz, (four 5-oz fillets)
Cooking spray
5 spray(s)
Olive oil
2 tsp
Garlic
3 clove(s), thinly sliced
Cherry tomatoes
8 oz, halved
Cooked basmati rice
2 cup(s)
Baby spinach
5 oz
Fresh basil
2 Tbsp, chopped fresh
Fresh lemon juice
1 tsp
Less sodium soy sauce
2 tsp
