Salmon Over Rice

Salmon on a bed of riceIn addition to trout, the other fish we love in Vancouver is the wild sockeye salmon. It’s so easy to get at the supermarket, whether filleted or whole. We saw a great deal the other day and bought a 4-6 lb. salmon for only $16. We carved two large portions for one meal and still had about 1/3 of the fish leftover to use for another day.

As with other seafood, we like to keep things simple when cooking salmon. Pair it with a starch-and-veggie side, and you’ve got a beautiful meal.

For the rice:


1 cup brown rice
salt, 3 pinches
1/3-1/2 bag of carrots, sliced into small circles
1 small onion, cut into small cubes
1 small tomato, cut into cubes
1 small eggplant, cut into small cubes
salami (desired amount), cut into small cubes
cheddar (desired amount)
arugula, for garnish
lime wedge, for garnish

Boil 2 cups water in a large pot with the salt and add in the rice, carrots, onion, tomato, eggplant, and salami. Lower the heat to simmer and cook until rice is tender (approx. 45 min.), stirring occasionally. When the rice is ready, stir in the cheddar, let melt, and serve the rice as the bed on which to place the salmon.

For the fish:


2 portions of salmon
1 small onion, sliced,
1 small tomato, sliced
1 lime wedge

Preheat the oven to 450 degrees F. Lay foil in a Pyrex, rub the bottom with olive oil, and lay the fish on top. Place the onion and tomato slices into the gutted cavity of the fish, and drizzle the top of the fish with olive oil and fresh lime juice. Cover the top of the fish with foil and cook in oven for about 30 min.