Baked Green Rice With Salmon Recipe - Cooking Index
Baked Green Rice With Salmon Recipe - Cooking Index
Green rice, a family dish from a few decades back, makes a delicious comeback here. The brilliant color of the greens dresses up the rice and pairs beautifully with the pink salmon. Look for bags of pre-washed spinach in your market or at the salad bar.
Type: Fish| 1 cup | 237ml | Fresh spinach - (packed) - about 2 oz |
| 1 cup | 16g / 0.6oz | Parsley sprigs - (loosely packed) |
| 1 | Green pepper - cored, seeded, and chopped | |
| 1 | Green onion - trimmed, and cut into 1" pieces | |
| 2 | Eggs | |
| 3/4 cup | 177ml | Milk |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 3 cups | 480g / 16oz | Cooked long-grain rice |
| 1 lb | 454g / 16oz | Salmon fillet - skin, bones removed |
Preheat the oven to 375 degrees. In a food processor or blender, combine the spinach, parsley, green pepper and green onions and puree (if using a blender you may need to puree the greens in 2 to 3 batches).
Lightly beat the eggs in a large bowl, add the puree of greens, milk, salt and pepper and stir to mix. Stir in the rice. Rinse the salmon, pat dry with paper towels and cut across into 1/2-inch slices.
Lightly oil or butter a 2-quart baking dish. Pour in half the rice mixture and top with the salmon slices, evenly layered. Pour the remaining rice mixture over and bake, uncovered, in the heated oven until firm and lightly browned on top, 35 to 45 minutes; let sit for 10 minutes before serving. Cut the baked rice into squares or wedges to serve.
Source:
"Simply Seafood (recipe archive) at http://www.simplyseafood.com"
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