Greek Salmon Over Green Rice
2 Servings
Yield
5 Minutes
Prep Time
15 Minutes
Cook Time
Ingredients
1 Cup Jasmine Rice
2 Cups Cilantro
1 Zucchini, Diced Large
1 Bunch Green Onions
1 Cucumber, Grated
Salt and Pepper
5 tbsp Olive Oil, Divided
2 Red Onions, Thinly Sliced
2 Salmon Fillets, Thawed and Patted Dry
1 teaspoon Cajun Seasoning, or Seasoning of Choice
5 oz. Plain Greek Yogurt
1 Lemon, Zested
½ inch of Ginger, Grated
1 Garlic Clove, Grated
2 cups Spinach
1 cup Vegetable Broth (or Water)
Instructions
1. Preheat the oven to 400°F.
2. Rinse the rice in a strainer until the water is clear.
3. Add the rice, a pinch of salt and oil to a pot that has a lid. On medium heat begin to toast the rice. Let the rice get slightly golden for a couple of minutes.
4. In a blender, add the cilantro, zucchini, 1 bunch of green onions, spinach and a pinch of salt. Blend with broth or water until completely smooth. Set aside.
5. Add the green mixture to the pot and stir. Raise the heat to high and bring to a boil. Once it is boiling lower the heat to low and simmer for 12 minutes.
6. While the rice cooks make the salmon. Using a parchment-lined sheet pan, add the red onion and toss with half of the oil. Add salt and freshly cracked pepper. Spread the onions evenly on the sheet pan.
7. Top the salmon fillets with the red onion. Season the salmon with remaining oil, salt, Cajun seasoning, and freshly cracked pepper.
8. Bake in the oven for 12 minutes.
9. While the salmon and rice finish cooking, make the yogurt sauce by adding the yogurt to a bowl with the grated cucumber. Zest the lemon. Grate the garlic and ginger (about ¼ teaspoon). Mix together and add salt and pepper to taste.
10. Once the rice is ready fluff with a fork, top with the salmon and onions. Spoon over the yogurt sauce and garnish with fresh herbs.
Everything You Need, Delivered.
Deals
Sort By
SNAP EBT
Organic
Category
Brands
