<--Here is the meal all plated and looking good. I served this with a fresh greens salad with a homemade vinagarette.Salmon with a Sweet & Spicey Rub recpie found here.
Salmon with Sweet and Spicy RubRecipe from Ellie Krieger, The Food You Crave or Food Network
Ingredients
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
6 (6-ounce) salmon fillets, skin and any pin bones removed (i used 4 vacume packed and pre frozen fillets)
1 tablespoon olive oil
Directions
Coat your grill or a grill pan with cooking spray and preheat over medium heat.
While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture. Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately.
Mock Rissotto (found on Foodnetwork.com)
<---Look at the yummy veggies in this!!! Ingredietns1 tablespoon extra-virgin olive oil
1 medium onion, diced
1/4 teaspoon salt
2 cups instant brown rice
4 cloves garlic, chopped
2 1/2 cups vegetable or reduced-sodium chicken broth
1 pound asparagus, trimmed and cut into 1/4-inch pieces (I used frozen thawed asparagus)
1 red bell pepper, finely diced (i had orange..so I used that)
1 cup frozen peas, thawed
4 ounces reduced-fat cream cheese (Neufchatel)
1/2 cup grated Asiago or Parmesan cheese, plus more for passing, if desired
1/4 cup minced chives or scallion greens
Directions
Heat oil in a large nonstick skillet over medium-low heat. Add onion and salt and cook, stirring often, until soft and just beginning to brown, 4 to 6 minutes. Add rice and garlic and cook until the garlic is fragrant, 30 seconds to 1 minute. Add broth and bring to a boil; cover, reduce heat to a simmer and cook for 5 minutes.
Remove cover and spread asparagus and bell pepper on top of the simmering rice—do not stir into the rice mixture. Replace cover and continue simmering, adjusting the heat if necessary, until the liquid is almost absorbed and the asparagus is bright green but still crisp, about 5 minutes.
Add peas and cream cheese; stir until the mixture is creamy and the cheese is incorporated. Return to a simmer and continue cooking until the liquid has evaporated and the asparagus is tender, about 5 minutes more. Stir in 1/2 cup Asiago (or Parmesan). Serve topped with chives (or scallions) and additional grated cheese
***This made great leftovers and was very very yummy.
Now if you will please head over to http://www.vickitate.blogspot.com/ and post a gluten free recipe too. It helps her feed my niece, in a yummy and safe way!
