Wednesday, November 10, 2010

He Ate ALL the Rice!

Salmon may look like the star of the show tonight, but really it was the rice! Greg's coworker gave us some authentic Garam Masala (actually FROM India!) and I couldn't wait to try it! I wanted to use it on salmon and came up with the idea of Mango rice to go with it. I only had some Tropical Fruit Mix so I went with that and totally winged the recipe. OMG it came out amazing! Greg NEVER finishes the rice but he ate every single morsel while raving about how yummy it was. I mean, don't get me wrong, the salmon was good too (and we ate ALL of it!) but the rice totally stole the show tonight! It was so creamy with sweet and spicy flavors from the fruit and Garam Masala. DEFINITELY worth a try!

Rice Ingredients:

1 Tbsp butter
1 c rice
1 tsp Garam Masala
1 (4 oz) Delmonte Tropical Fruit Mix Cup, undrained
2 c chicken broth
1 Tbsp heavy cream


1. Melt butter in a pot over medium-high heat. Stir in rice and Garam Masala. Cook for 5 minutes, stirring.

2. Stir in fruit, broth and cream. Bring to a boil. Turn heat down to low, cover and let simmer for 20 minutes.

Salmon Ingredients:

Olive oil, for drizzling
1 salmon fillet (6-8 oz)
1/4 c onions, diced
1 Tbsp butter, melted
1 Tbsp brown sugar
1/4 tsp cayenne pepper
1 tsp Garam Masala
1 tsp lemon juice
1 Tbsp chopped fresh parsley


1. Preheat oven to 400°F. Drizzle a baking pan with olive oil. Place salmon, skin-side down, onto pan. Scatter onions on top of salmon.

2. In a bowl, stir together butter, brown sugar, cayenne, Garam Masala and lemon juice. Pour over salmon.

3. Bake for 15 minutes, until salmon is opaque and cooked through. Transfer salmon and onions to serving platter and sprinkle with parsley.

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