Wednesday, June 25, 2014

Salmon with Wild Rice and Collards

Don't you just hate it when you're ready to make a new recipe and it's an hour until dinner and the first line says, "Soak the wild rice for two hours"? Seriously, it's so darn irritating but you only have yourself to blame. Obviously, I needed to do some quick thinking. When in a pinch, I often call on good old Uncle Ben. He has saved my butt on more than one occasion. I hardly ever follow a recipe as written. I'm a bit of a rascal like that. However, tonight I really had to do some major alterations but the outcome was quite tasty.

1 lb salmon-(I used Copper River salmon which was happily on sale at Arbor Farms this week!)
Juice of one lemon
salt and pepper
3 T chopped fresh dill
1 T sesame oil

1 T black sesame seeds
olive oil
1/2 can garbanzo beans, rinsed and drained
1 pkg of Uncle Ben's Quick Microwave Wild and Brown Rice

1 pkg of chopped mixed collard greens
2 garlic cloves, minced
1 cup chicken broth
some chopped fresh cilantro (or parsley) for garnish

Get fish ready first-let the fillet sit with marinade for a bit while you do other tasks.
Cover the fish with 1 T sesame oil, salt, pepper, fresh dill, and lemon juice.

Toast the black sesame seeds in a bit of olive oil. Toss in the garbanzos and mix that all around, turn off heat and save.

Mince the garlic.

Preheat oven 400

Put the fish in a greased baking dish and set the timer for ten minutes.

While the fish bakes, sauté the garlic in some sesame oil, pour in the broth and then gradually add all your greens.

Microwave the Uncle Ben's and stir the black sesame seeds and beans into that mixture.

To serve, put some rice and greens in a bowl and top with baked fish-garnish and enjoy!

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