Cooks Recipe Collection logo

Seafood

Healthy Spice Rub Salmon over Forbidden Rice

By 5 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

Healthy Spice Rub Salmon over Forbidden Rice

This is my go-to salmon recipe, which I cook quite frequently. I love that this dish not only has a upscale restaurant appeal; it’s also quite tasty, can be prepared quickly, and also has so many health benefits.

I was inspired by a Dr. Oz show many years ago that spoke of the health benefits of turmeric and other spices, so love that I’m adding healthy spices to my family’s diet. This healthy spice rub mixture is not only good for salmon, but I have used this versatile spice rub for other fish varieties and scallops. And yes, it’s also Dr. Oz speaking of the health benefits of salmon that inspired me to cook salmon so frequently.

Forbidden rice has a beautiful appearance on a plate (I love the contrast in colors against the salmon) and has an amazing nutty taste. It’s also a great source of the antioxidants referred to as anthocyanins. Although it is also known as black rice, forbidden rice is actually a very dark purple in color, so contain the same antioxidant benefits of blueberries and acai.

I hope you enjoy this quick, tasty and healthy dinner entrée as much as my family does.

 

Healthy Spice Rub Salmon over Forbidden Rice
Print Recipe

Healthy Spice Rub Salmon over Forbidden Rice

Healthy and elegant salmon dinner you can cook at home, in about 30 minutes.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Entree
Cuisine: American
Servings: 2
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 cup Forbidden Rice
  • 1 3/4 cups water
  • 2 salmon fillets I get mine here
  • 2 tablespoons olive oil I get mine here
  • 1 tablespoon ground ginger
  • 2 teaspoons sage
  • 1 teaspoon turmeric

Instructions

Rice:

  • Combine rice and water in a sauce pan and bring to a boil; reduce heat and simmer for an additional 30 minutes.
  • Let stand for a few minutes and fluff with a fork before serving.

Salmon:

  • Mix ginger, sage and turmeric in a small bowl until well combined.
  • Generously sprinkle spice mixture on both sides of salmon fillets and set aside. Reserve some of the spice mixture to use as a garnish.
  • While rice is cooking, heat olive oil in a medium size skillet over medium heat.
  • Pan fry salmon fillets over medium heat, about 5 minutes on each side or until desired doneness.
  • To plate, place a salmon fillet over the forbidden rice. Garnish with reserved spice mixture.

 

Recommended for this recipe:

Healthy Spice Rub Salmon over Forbidden Rice

Scallops with Stir Fried Vegetables

By 11 Comments
This post may contain affiliate links. This means I make a small commission if you make a purchase, at no additional cost to you. See my disclosure for more information.

For those nights when you want a more special meal while still staying on the healthy side, Scallops with Stir Fried Vegetables may be just the recipe you’re looking for. This scallop recipe gives you a bit of Japanese Steakhouse taste at home, and it’s also a dish that can be presented beautifully for a special dinner occasion.

 

Scallops with Stir Fried Vegetables
Print Recipe
5 from 2 votes

Scallops with Stir Fried Vegetables

An elegant scallops dish with a Japanese steakhouse flair.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Cuisine: Japanese
Servings: 4
Author: Patti

Ingredients

  • 4 teaspoons olive oil divided
  • 1 1/2 pounds scallops
  • 1 medium onion cut in half then thinly sliced
  • 7 ounces fresh shiitake mushroom remove caps and slice, discard stems
  • 1/2 tablespoon freshly grated ginger root
  • 2 cloves garlic minced
  • 1 cup shredded carrots
  • 1 cup mung bean sprouts
  • 2 tablespoons soy sauce low sodium
  • 2 tablespoons fresh lemon juice
  • 1 small bunch scallions sliced (for garnish)

Instructions

  • Dry scallops with a paper towel. This will allow for a nice sear on the scallops. Set aside.
  • Cut onion in half, then slice each half into thin slices. Set aside.
  • Remove mushroom stems and discard. Slice caps and set aside.
  • Mince 2 cloves garlic. Set aside.
  • Shred 1 cup carrots. Set aside.
  • Slice scallions to use for garnish and set aside.
  • Heat 2 teaspoon of olive oil in a large skillet over medium high heat. This will be used for the vegetables.
  • Add onions and stir fry until lightly brown, about 3 minutes.
  • Add mushroom caps to onions and cook an additional 2 minutes. The onions and mushrooms will be almost tender.
  • Add ginger and garlic and cook about another 1 minute.
  • Add carrots and bean sprouts and cook another 2 minutes. At this point all vegetables should be soft.
  • Remove vegetables from heat and add the soy sauce and lemon juice.
  • While vegetables are cooking, heat the other 2 teaspoons of olive oil in a small skillet over medium high heat. This will be for the scallops.
  • Cook scallops in a single layer until nicely browned, about 2-3 minutes on each side.
  • Remove scallops to a plate to rest while vegetables cook.
  • To plate: Divide vegetables even between 4 plates, add scallops on top of vegetables and garnish with scallions.

 

Recommended for this recipe: