sautee one medium onion, finely diced, a cup of cooked brown rice, a cup of sliced mushroom (here, i chopped the mushrooms because they were so big), in olive oil. season with pepper and sweet basil leaves. let the mixture cool down then stir in one-half cup of mayonnaise (i used the "olive oil" kind). place the salmon in a baking dish, season with a little lemon juice (fresh real lemon juice is preferred) and ground pepper. spread the rice/mushroom mixture on salmon, covering the fish evenly. baked at 375 degrees for about 30 minutes, depending on size of salmon (i.e. thickness). when cooked, grill for about 5 minutes or until the topping looks golden brown. serve portions on top of mesclun mix salad with Kraft mandarin-orange dressing. wow!
Sunday, June 13, 2010
day 126 - dinner tonight: salmon with rice and mushroom topping
sautee one medium onion, finely diced, a cup of cooked brown rice, a cup of sliced mushroom (here, i chopped the mushrooms because they were so big), in olive oil. season with pepper and sweet basil leaves. let the mixture cool down then stir in one-half cup of mayonnaise (i used the "olive oil" kind). place the salmon in a baking dish, season with a little lemon juice (fresh real lemon juice is preferred) and ground pepper. spread the rice/mushroom mixture on salmon, covering the fish evenly. baked at 375 degrees for about 30 minutes, depending on size of salmon (i.e. thickness). when cooked, grill for about 5 minutes or until the topping looks golden brown. serve portions on top of mesclun mix salad with Kraft mandarin-orange dressing. wow!
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