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Katie’s Kitchen: Dinner Tonight with Simplicity Gourmet – Firecracker Salmon
April 2nd, 2009
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by admin · Filed Under: Cooking · Cooking · Dinner Tonight · Katie's Kitchen · Recipes
Dinner Tonight with Simplicity Gourmet: Firecracker Salmon with Spinach & Rice Pilaf
So…I’m in two weddings this year, the first of which is creeping up on me at the end of May. Since I’m going to be eviscerated for all time in these photos, I’d especially like to quickly drop 20 lbs before the blessed event of my dear friend – so I don’t have to cringe and gag too badly when I am forced to joyfully gush over the impending images!
The best way to do this? Simplicity Gourmet style of course (with a little help from Jillian Michaels’ Shred in the exercise department too)! Lots of fresh veggies, loaded with vitamins, fresh fish for lean protein, and whole grains for much needed dietary fiber…all prepared in our mui fabuloso cookware – so, eliminating as much saturated fat as possible while retaining as much flavor,
vitamins, and minerals as possible. A healthy body is a lean, happy body!
Happy Cooking,
Miss K
Firecracker Salmon with Spinach and Rice Pilaf
UTENSILS: Large Skillet & Large Ultra Vac
INGREDIENTS: 4, 4 oz Salmon Fillets (with skin), ¼ Cup Peanut Oil, 2 TBSP Soy Sauce, 2 TBSP, Balsamic Vinegar, 2 TBSP Chopped Green Onions, 1 ½ tsp Brown Sugar, 2 Garlic Cloves (minced), 1 tsp ground ginger, 1 tsp Crushed Red Pepper Flakes, ¼ tsp salt
INSTRUCTIONS:
Allow to marinate for 20-30 minutes, while you are preparing the spinach & rice.
In a small mixing bowl, mix together all ingredients (except salmon). Place the salmon fillets in a large ultra vac and pour the sauce over the top, lifting the fillets to allow the sauce to cover each one. Cover and pump the air out.
Place the fillets in a cold skillet, skin side down. Pour the remaining sauce over the top. Cover, whistle
open, and cook on medium heat. When the whistle sounds, close and turn the burner to low. Allow to stand covered for 12-15 minutes or until the fish is cooked through (will flake with a fork).
Spinach
UTENSILS: 4 qt Saucepan, 10” Saute Pan
INGREDIENTS: 1 Large Bag Baby Fresh Baby Spinach, 1 Cup Water, Dash or Two of Vinegar, 4 Minced Garlic Cloves,½ Sweet Yellow Onion, Sea Salt
INSTRUCTIONS:
Add the spinach & water to the pan. Season with sea salt to taste. Cover, whistle open and cook on medium heat. Meanwhile, saute the onion and garlic on medium heat. When the whistle sounds, uncover and stir. Sprinkle in a dash or two of vinegar, add the saute mixture, stir and recover, whistle closed. Turn the burner to low and cook for 45 minutes to an hour. Start your rice pilaf.
Rice Pilaf
UTENSILS: 3 qt Saucepan
INGREDIENTS:1 Cup Long Grain Brown Rice, ½ Cup Wild Rice, 3 Cups Chicken Stock, ½ Cup Grated Carrots, ½ Cup Fresh Minced Onion (green or yellow), ½ Cup Fresh Minced Celery, ½ Cup Frozen Peas, 1 Bay Leaf, 2 TBSP Minced Roasted Garlic, 2 tsp Olive Oil (for flavor), 1 tsp Lawry’s Seasoned Salt, 1 tsp Lawry’s Seasoned Pepper, ¼ tsp Cayenne Pepper, Zest from 1 Small Orange
When the whistle sounds on the spinach, begin your rice.
Saute the garlic and onion with the olive oil (optional, for flavor only) for 5-7 minutes, until the onion is tender. Add the dry rice to the pan and continue to saute on medium heat. Saute until the rice is aromatic. Add all the rest of the ingredients. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to cook for 20-25 minutes on low or until the rice is cooked through (these instructions are for long grain rice; for instant rice, when the whistle sounds, turn it to “C” for closed and turn the burner off / allow to stand covered for 15 minutes). When the whistle sounds, and you reduce the temperature, begin the cooking process for the salmon.
