December 26, 2012

Maple-Mustard Salmon with Goat Cheese Veggie Rice

Hello, all you lovely people! I hope that you all had a nice holiday, and that you were able to keep out of all the harsh weather I have been hearing about on the news! I managed to stay inside with my new heated blanket (note: best gift ever for someone who is always, always cold-- as in wearing Jeans and a sweater when vacationing on Catalina Island this summer. No joke. It happened.) and a nice mug of coffee.

I've been in a huge fish mood lately, like HUGE, so I decided to experiment with a little salmon! This turned out better than I ever would have imagined: it is a delectable blend of bold mustard, tangy lemon, and light hints of maple. The rice underneath is full of delicious vegetables and creamy crumbles of fresh goat cheese. Plus, it looks festive, right? Right? (Yes, I know, this photo is cough-notsogood-cough, but I was hungry and it smelled amazing. 'Tis the season, forgive and forget, no?)
Maple-Mustard Salmon with Goat Cheese Veggie Rice
Number of Servings: 4              Calories per serving: 580 with rice, 300 without       
Serving Size: 1 Salmon Fillet and 1/4 rice mixture (a little more than 1 and 1/4 cup)


For the salmon:
  • 1 and 1/2 lbs fresh salmon, cut into four fillets
  • 1/4c light sour cream
  • 2.5tbl dijon mustard (smooth or stone ground)
  • 2tbl sugar-free maple syrup
  • 1/2tsp pepper
  • 1tbl lemon juice
  • Cooking Spray
For the Rice:
  • 1c uncooked brown rice (or other variety, if you prefer)
  • Cooking Spray
  • 3/4c onion, sliced into thin strips
  • 1c red bell pepper, chopped
  • 1tsp Garlic Powder
  • 1/2c parsley, finely chopped (optional)
  • 4 ounces goat cheese (the kind that crumbles)
  1. Preheat broiler to high.
  2. Place salmon, skin side down, on a baking sheet lined with aluminum foil and sprayed with cooking spray. In a small bowl, combine sour cream through lemon juice until smooth and well-blended. Place 1/4 of the mixture on top of each salmon, and set aside.
  3. Cook rice according to package directions, omitting salt and fat.
  4. About 10 minutes before the rice is done, place the salmon in the oven and cook until inside is light pink (approximately 10 minutes, but oven times vary so keep an eye on it! It may take a bit longer or shorter). The top will bubble, this is fine (and actually leaves quite a nice texture on the top!).
  5. While the salmon is cooking, saute onion and bell peppers in a large skillet that has been sprayed with cooking spray. Cook until the vegetables are crisp-tender (about 2-3 minutes). Remove from heat and add in garlic powder and parsley.
  6. Remove salmon from oven and set aside. Combine the cooked rice and vegetables, evenly blending the two mixtures together. Crumble goat cheese and sprinkle on the top. 
  7. Divide the rice mixture evenly among four plates or bowls. Top each plate with one salmon fillet, and enjoy!

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