Try this Thai Chili–Glazed Salmon with Black Rice and Chinese Broccoli recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450ºF. In a small pot, combine rice, 3/4 cup water, and 1/4 teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 25-27 minutes.
While rice cooks, rinse all produce. Trim and discard bottom 1 inch of Chinese broccoli stems, then cut crosswise into 2-inch pieces. Finely chop cilantro leaves and stems for Step 6. Halve lime.
In a small bowl, stir together Thai sweet chili sauce, chili powder, and juice of 1/2 lime to combine. Cut remaining lime into wedges for serving.
Line a baking sheet with foil. Pat salmon dry with paper towel and place skin-side down on 1 half of prepared sheet. Season tops of fish with 1/4 teaspoon salt and pepper, then brush with Thai chili glaze. On other half of sheet, toss Chinese broccoli with sesame seeds, 1 tablespoon canola oil, 1/4 teaspoon salt, and pepper. Roast until salmon is cooked through and opaque, and broccoli is browned and crisp, 12-14 minutes.
While salmon and Chinese broccoli roast, in a medium bowl, whisk together rice wine vinegar, sesame oil, 1/4 teaspoon salt, and pepper as desired. Add edamame and slaw mix to bowl with dressing and toss to coat. Fold in cooked black rice, being careful not to overmix.
Divide black rice between serving plates. Top with Thai chili–glazed salmon and roasted Chinese broccoli. Garnish with cilantro and serve with lime wedges for squeezing over, if desired. Dig in!
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Serving Size: 1 Serving (699g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 655 | ||
Calories from Fat: 271 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.1g | 40 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 11.4g | ||
Cholesterol 147.4mg | 45 % | |
Sodium 673.7mg | 23 % | |
Potassium 1958.9mg | 52 % | |
Total Carbohydrate 31.2g | 9 % | |
Dietary Fiber 13.9g | 56 % | |
Sugars, other 17.3g | ||
Protein 66.9g | 96 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 655
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