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Salmon With Basmati Rice
and Pineapple-Asparagus Salsa

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Fish and Seafood

Two 1/2-pound Salmon steaks or filets
1 Tablespoon extra virgin olive oil
1 Tablespoon Balsamic vinegar
2 teaspoons crushed dried basil leaves

Sprinkle salmon steaks or filets with olive oil, vinegar and basil leaves.  Broil or grill 4-5 minutes on each side or until done (do not overcook).  Serve plated with Dill Sauce, Basmati Rice, Pineapple-Asparagus Salsa, and green vegetable such as broccoli.


Dill Sauce

3 Tablespoons mayonnaise
3 Tablespoons plain yogurt
Juice of 1/2 lemon
1 Tablespoons chopped fresh dil

Mix together and refrigerate until ready to serve.  Put spoonful of dill sauce on top of salmon filet or steak; pass the rest of the sauce.


Basmati Rice

1 cup Basmati rice
2 cups water
1 teaspoon chicken bouillon granules

Place Basmati rice and chicken bouillon granules in water in a 1-1/2 quart saucepan; cover and soak for ten minutes and then bring to a boil.  Cook covered over low heat for 9-10 minutes, then turn off heat and let sit (still covered) for another 9-10 minutes.  Fluff with fork.

(Use approximately cup raw rice for every two people served.)


Pineapple and Asparagus Salsa

2 teaspoons extra virgin olive oil
4-6 spears fresh asparagus cut into 1/2" length pieces
1/3 cup onion, chopped
1 cup fresh pineapple, diced (1/4" - 1/2" pieces)
2 Tablespoons white vinegar
3 Tablespoons brown sug
1/2 medium tomato, chopped 
12-14 green pimento-stuffed olives

Heat olive oil in stir-fry pan.  Add asparagus, onions and pineapple, stir and cook over high heat for about one minute.  Add vinegar and brown sugar.  Cook on medium high for about one minute.  Add tomato and olives, cook for another two minutes.  Serve on the side or over Basmati rice.