sweet and spicy roasted salmon with wild rice pilaf
Fish & Seafood
Sweet & Spicy Roasted Salmon with Wild Rice Pilaf
Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner, which comes together in just 30 minutes.
Ingredients:
- 5 skinless salmon fillets, fresh or frozen (1 1/4 lbs.)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 cup chopped red and/or yellow bell pepper
- ½ to 1 small jalapeño pepper, seeded and finely chopped
- 2 scallions (green parts only), thinly sliced
- ¼ cup chopped fresh italian parsley
- 2 2/3 cups wild rice pilaf
Directions:
- Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.
- Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.
- Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.
- Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)
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