Sweet & Spicy Roasted Salmon with Wild Rice Pilaf

Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Fresh jalapeños give this quick and easy roasted salmon dish its kick; honey and balsamic vinegar give it a sweet finish. A nutty-tasting wild rice pilaf completes this healthy dinner that comes together in just 30 minutes.

Diabetic Living Magazine
Source: What to Eat with Diabetes 2019

Gallery

Recipe Summary

active:
15 mins
total:
30 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
Dairy-Free
Diabetic Appropriate
Egg Free
Gluten-Free
Low Sodium
Nut-Free
High Blood Pressure
Soy-Free
Bone Health
Healthy Aging
Healthy Immunity
Healthy Pregnancy
Nutrition Info
Advertisement

Ingredients

Directions

  • Thaw salmon, if frozen. Preheat oven to 425 degrees F. Line a 15-by-10-inch baking pan with parchment paper. Place the salmon in the prepared pan. Whisk vinegar and honey in a small bowl; drizzle half of the mixture over the salmon. Sprinkle with salt and pepper.

    Advertisement

  • Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.

  • Coat a 10-inch nonstick skillet with cooking spray; heat over medium heat. Add bell pepper and jalapeño; cook, stirring frequently, just until tender, 3 to 5 minutes. Remove from heat. Stir in scallion greens.

  • Top 4 of the salmon fillets with the pepper mixture and parsley. Serve with pilaf. (Refrigerate the remaining salmon for another use, see Note.)

Associated Recipes

Wild Rice Pilaf

Greek Salmon Salad

Nutrition Facts

Serving Size: 4 oz. salmon & 2/3 cup rice pilaf
Per Serving:
339 calories; protein 29.6g; carbohydrates 42.5g; dietary fiber 3.5g; sugars 6.9g; fat 5.3g; saturated fat 1.3g; cholesterol 53mg; vitamin a iu 1486.2IU; vitamin c 47.8mg; folate 66.2mcg; calcium 65.6mg; iron 2.2mg; magnesium 94mg; potassium 775.7mg; sodium 442.2mg; thiamin 0.3mg; added sugar 3g.
Exchanges:

3 lean protein, 2 1/2 starch, 1/2 vegetable
Advertisement

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
karennm
Rating: 4 stars
01/17/2021
I made a few changes: I halved the recipe since there are only 2 of us. Because I only had pickled jalapeño peppers in frig, I used about 1 jalapeño-worth, minced finely. I reserved a bit of the glaze, so I could add it to the sautéed vegetables. I also used the Foodi Grill (5-in-1), and set the temperature to 130 degrees. I basted the salmon twice while it was cooking. Quite tasty. Good in combination with wild rice pilaf. Read More
Laura H
Rating: 2 stars
06/08/2020
The salmon tasted dry. Followed the directions for the rice mixture but it burned to the bottom of the pan and didn t cook. Couldn t taste any spice from the jelapano. Maybe this recipe doesn t scale well Read More
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 01/20/2021