This recipe is from the Whole Foods site. It's pretty basic, but that's where the fun is. Put your own shine on this dish by adding leftover veggies, a bit of low sodium soy sauce, your fav hot sauce, a dash of sesame oil, or a splash of wine from the bottle you're currently sipping
Wild Coho Salmon with Sunshine Rice
Serves 4
Ingredients
1 cup long-grain brown rice
2 cups small cauliflower florets
1 1/2 cup water
1/2 cup chopped yellow onion
2 teaspoons curry powder (more or less to taste)
1 (14.5 oz can) Fire roasted diced tomatoes with liquid
1 lemon halved,
12 oz boneless skinless wild Coho salmon fillet, cut into large chunks
2 tablespoons chopped parsley or cilantro
Directions
Preheat oven to 350 F. Heat a large dutch oven over medium heat. Add rice and cook, stirring often, until toasted and fragrent, 2-3 minutes. Add the curry powder the last minute of toasting. Stir in cauliflower, water, onion, tomatoes and the juice from half of the lemon. Cover tightly with foil and the dutch oven lid and bake until rice is almost tender 1-1 1/4 hours. Uncover arrange salmon on top of rice and continue to bake, uncovered until salmon is just cooked through, about 10 minutes.
Sprinkle with chopped parsely or cilantro, and squeeze remaining lemon over salmon.
Serve.
