An excellent salad with a homemade dressing to drizzle over it when serving. This is liked by everyone!
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 2 |
| Yield: | 2 bowls |
Ingredients
- 2 cups low-sodium chicken broth
- 1 teaspoon butter
- ½ cup brown rice, rinsed well
- 1 ½ cups chopped fresh green beans
- 1 medium sweet potato, chopped
- 1 tablespoon olive oil
- salt and ground black pepper to taste
- 1 tablespoon honey
- 1 teaspoon ground dried chipotle pepper
- ½ teaspoon granulated garlic
- 2 (4 ounce) frozen salmon fillets with skin
- 1 tablespoon chopped toasted pecans
Instructions
- Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
- Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
- Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
- Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.
Nutrition Facts
| Calories | 602 kcal |
| Carbohydrate | 75 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 8 g |
| Protein | 32 g |
| Saturated Fat | 4 g |
| Sodium | 190 mg |
| Sugars | 15 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I liked this recipe. I was doing a dare and had 2 random ingredients-pecans and chipotle pepper.I followed the recipe exactly but doubled it and used 2 pans instead (one for sw potatoes, one for beans and salmon). I also had some swiss chard that I toasted with the pecans (wasn’t in directions) and it tasted really good! I would make this again.