6. Baked Salmon over Jasmine Carrot Rice

Servings: 5

Preparation time: 40 minutes

Cook time: 45 minutes

Ready in: 1 hour and 25 minutes

Ingredients

• 1 pound salmon

Jasmine Carrot Rice:

• 1 cup jasmine rice
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, sliced
• 3/4 cup carrots, grated
• 1 teaspoon fresh ginger, minced
• 1/2 teaspoon sea salt
• 1/4 cup roasted almonds, chopped
• 1/2 teaspoon red pepper flakes

Marinade:

• 1/4 cup gluten-free low-sodium soy sauce
• 1 teaspoon extra-virgin olive oil
• 1/2 cup lemon juice
• 1 tablespoon raw honey
• 1 teaspoon ground mustard
• 2 cloves garlic, minced
• 1/4 cup scallions, finely chopped
• 1/4 teaspoon ground black pepper

Directions

• Boil rice and water in a medium saucepan over high heat. Reduce heat to low.
• Simmer covered for 20 minutes, or until tender.
• Heat olive oil in a skillet over medium heat. Add onion and sauté for 10 minutes, until soft and golden.
• Stir in carrots, ginger, and salt. Reduce heat to low and steam covered for 5 minutes.
• Stir in red pepper flakes, almonds, and cooked jasmine rice. Cover and set aside.
• Preheat the oven to 350 degrees f. Line a baking sheet with grease-proof paper.
• Place salmon in a large dish. Mix the marinade ingredients and pour over salmon.
• Marinate in the fridge for at least 30 minutes. Transfer salmon to the baking sheet.
• Bake for 10-12 minutes, or until just cooked. Serve with jasmine carrot rice.