Roasted Salmon with Herbed Yogurt and Oven Baked Rice

I love to make Salmon for dinner - it is so fast and good for you and I always feel like I am made a really nice meal after its all done. My favorite things to serve with this dish is roasted veggies and couscous or oven baked rice (recipe below) but it is also good with mashed or roasted potatoes.

Roasted Salmon with Herbed Yogurt

Ingredients:

1/2 cup plain yogurt

2 Tbsp Dijon mustard

2 Tbsp fresh dill, finely chopped

2 Tbsp fresh parsley, finely chopped

1 side of salmon (3 pounds) or 8 fillets (6 ounces each)

Directions:

Preheat oven to 450. Combine yogurt, mustard, dill and parsley; season with salt and pepper. Place Salmon skin side sown on a rimed baking sheet. Spread yogurt mixture on salmon. Roast until opaque throughout 15-20 minutes (8 minutes for fillets). Serve warm.

Recipe from Everyday Food

Oven Baked Rice

Ingredients:

1 onion finely diced

5 mushrooms sliced (optional)

1 Tbsp Olive oil

1/4 cup butter

1 cup Rice

2 cups chicken broth

Directions:

Cook onion and mushrooms in olive oil and 1/2 of the butter on medium heat until cooked, add the rice and remaining butter and increase the heat to medium high heat and cook until the rice is toasted. Transfer to a covered baking dish and add broth. Cook for 45minutes or until rice is tender. (if you do not have 45 minutes to allow the rice to bake add the broth to your pot on the stove, cover and turn heat to low. cook for approximately 20 minutes or until rice is tender).

Brazilian Shrimp Chowder

Brazilian Shrimp Chowder

Ingredients:

2 tbsp. olive oil
1 yellow onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
¾ cup long-grain rice
½ tsp. red pepper flakes
1 ¾ tsp. salt
1 ¾ cups canned crushed tomatoes
4 cups water
1 can coconut milk
1 lbs. medium shrimp, peeled and cut in half horizontally
¼ tsp. black pepper
1 tbsp. freshly squeezed lemon juice
½ cup cilantro, chopped

2 tsp cornstarch dissolved in water

Directions:

Heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 7 minutes. Add the rice, red pepper flakes, salt, crushed tomatoes, and water to the pot. Bring to a boil, reduce the heat to a simmer and cook, covered, for 10 minutes or until the rice is almost tender. Stir in the coconut milk. Return the mixture to a simmer, and then stir in the shrimp and cornstarch/water mixture. Simmer just until the shrimp cooked through, about 3-5 minutes. Stir in the pepper, lemon juice and cilantro. Serve immediately.

I add the cilantro to each serving so that any leftovers can be eaten the next day and taste just as fresh as when it was first made.

Source: adapted from Liz’s Cooking Blog and Annie’s Eats.