spicy apricot glazed salmon with jalapeno lime brown rice and sesame green beans

10 Jan

i KNOW its not a pretty plate. and i KNOW the salmon is huge and not seabass…I made seabass for me and my neighbors wanted me to make salmon for them. they eat large portions of salmon, i had a small portion of seabass which you will see further down in this post. it may not be a beautiful plate but it is beautiful tasting. i promise.

What You Need for 2 servings of fish:

two 4 oz salmon, seabass or trout fillets

1/4 c of either apricot, fig, or even orange preserves. I like apricot the best 🙂

2 t of chili garlic sauce

How to Do the Fish:

combine the chili garlic and the preserves, rub over each fillet of the fish. broil for 6 minutes, remove and baste with a little more of the sauce and then broil for another 5 minutes or until the fish is finished and flakes with a fork. THATS SERIOUSLY IT!!! IT IS SOOO EASY!!!

What You Need for 4 servings of Rice:

1 jalapeno, thinly sliced (de-seeded if you dont like the spicy)

1 lime

1/2 yellow onion, chopped

1 cup of brown rice

2 cups of water

1 T salt

bay leaf (optional)

To Make the Rice:

Heat 1 T of olive oil in a sauce pot over medium heat. add the onion, let cook for a few minutes until translucent. add the jalapeno and the rice. stir the rice to coat with the oil, onion, and jalapeno. let cook 2 minutes to toast the rice up. pour in the water, add the salt, a bit of the lime zest and the bay leaf if using. cover and bring to a boil, reduce to a simmer and cook about 30 minutes before lifting the lid. after 30 minutes check the rice to see if its finished or if it needs more liquid or more cooking. continue cooking as needed. Once finished, add the juice of the whole lime, taste, adjust seasonings.

what you need for the green beans:

1 T of sesame oil

4 oz of green beans per person

just saute the green beans in the sesame oil for about 6 minutes, add a sprinkle of salt. voila!

there’s your simple, healthy and delicious meal!

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