Recipe: Seared Salmon with Mediterranean Brown Rice and Vegetables
Salmon
- Four 6 oz pieces of salmon filets or steaks
- Canola spray
- 4 lemon wedges
Mediterranean Brown Rice & Vegetables
- 2 cups cold cooked short grain brown rice
- 1 tablespoon extra virgin olive oil
- 2 tablespoons diced shallots
- 2-3 cloves crushed garlic
- 1/2 cup shredded carrots
- 1 1/2 cups broccoli slaw or coleslaw mix
- 2 tablespoons hummus
- Chopped parsley
- Salt and pepper
Heat olive oil in non-stick skillet over medium heat until it shimmers. Add shallots, garlic and carrots. Season with salt and pepper. Sauté quickly for 3-4 minutes then add broccoli slaw or coleslaw mix.Microwave rice on medium power for 2 minutes. When vegetables are cooked, add warm rice and hummus. Mix thoroughly, season with salt and pepper and add parsley. Set aside.
Season salmon with salt and pepper. Spray non-stick pan with canola spray and heat on medium-high. Sear salmon for 3-5 minutes per side depending on the cut of salmon. Pate the rice and serve the salmon on top with lemon wedges.
Serves 4
Garam Masala Scallops and Corn
- 1 lb bay scallops
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1 tablespoon turmeric
- 1 tablespoon canola oil
- 3 tablespoons diced shallot
- 2 cloves crushed garlic
- 1 tablespoon tomato paste
- 1 1/2 cups coconut milk
- 1/2 cup fresh or thawed frozen corn
- 2 tablespoons chopped cilantro
- 2 tablespoons lemon juice
- Salt and pepper
In a small bowl, combine scallops, garam masala, cumin and turmeric and set aside. Heat canola oil in a non-stick skillet on medium heat and sauté shallots for 2 minutes. Add scallops and garlic and sauté 2-3 minutes. Add tomato paste and cook mixture for one minute. Add coconut milk and corn and bring to simmer. Cook scallops until the center of a scallop is opaque, about 5-9 minutes. Remove from heat and add cilantro and lemon juice to taste. Serve over brown rice.
Ginger Beef and Edamame Fried Rice
- 1 pound ground beef
- 3 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons grated ginger
- 2 tablespoons canola oil
- 1/2 medium diced yellow onion
- 2 stalks diced celery
- 1 diced carrot
- 1 teaspoon diced ginger
- 1/2 cup diced zucchini
- 1/2 cup shelled and thawed edamame
- 3 cups cooked brown rice
- Sesame oil
- Sliced green onion for garnish
- Salt and pepper
In a medium bowl, mix beef, 2 tablespoons soy sauce, hoisin sauce and 2 teaspoons grated giner. Set aside. Heat one tablespoon canola oil in non-stick skillet on medium-high heat and sauté beef until fully cooked. Remove from pan and set aside. Reduce heat to medium, add one tablespoon canola oil to skillet, onion, celery and carrot and sauté 5-7 minutes. Add garlic, ginger and zucchini and cook until all vegetables are soft. Microwave rice and edamame for 2-3 minutes. Reduce heat to low and add beef, rice, edamame, one tablespoon soy sauce, and mix thoroughly. Season to taste with salt, pepper and sesame oil. Garnish with green onion.
Serves 4
About Chef Dorothy Whittenburg
Chef Dorothy Whittenburg was a successful Fortune 500™ corporate event manager who transitioned into her dream career as a personal chef and caterer in the Bay Area. Her clients include time-strapped parents, CEO's, and busy professionals with a taste for her artistic, nutritious dishes and her exuberant personality.
Her culinary education broadened during travel to more than 25 countries and periods of living in Europe and South America. She earned a business degree from Golden Gate University, then a culinary degree from the prestigious California Culinary Academy in San Francisco. Her culinary style further developed while studying under award-winning Chef Heidi Krahling at Insalata's in San Anselmo, California. Chef Dorothy specializes in fresh, seasonal, luscious food. She blends exotic flavors from her multi-ethnic background with Mediterranean, Asian, and North African cuisines. She has appeared on two radio programs: "Renel in the Morning" and Childhood Matters" with Nurse Rona Renner and was featured in articles in the San Francisco Business Times and National Culinary Review
