Preheat oven to 350
1 cup black rice, rinsed
2 cups water
1 cup ½ inch diced butternut squash
1T extra virgin olive oil
Salt and ground Black pepper
¼ cup Italian parsley leaves
Combine water and rice in saucepan with tight fitting lid
Bring to a full boil then turn heat to low, cover, and cook ½.
Remove from heat and let sit undisturbed 10 min.
Meanwhile toss diced squash with ½ T olive oil, season with
Salt and pepper. Lay out on a baking pan in a single layer and roast in 350 oven until tender. About 15 min.
After rice has rested, toss with roasted squash, parsley leaves, and remaining ½ T olive oil. Season to taste with salt and pepper. Set aside but keep warm.
Juice of 1 lemon
1/4t finely grated lemon zest
2T apple cider vinegar
1small clove garlic, finely minced
1 pinch red pepper flake
1/2t dry mustard
¼ t sugar
½ cup extra virgin olive oil
Salt and pepper
1T chopped fresh basil
2 cup mixed micro greens or mixed baby lettuces
2 T pomegranate seeds
Combine all dressing ingredients through the mustard. Then whisk in oil.
Season with salt and pepper, and then fold in basil
4 filets fresh salmon @ 3 oz. each 1 1/2 inch thick
1 t olive oil
Salt and pepper
Heat a skillet over high heat. Meanwhile coat salmon with oil, season with salt and pepper.
Add salmon to skillet and sear until brown. Turn fish and sear other side. Turn off heat, and cover pan. The residual heat will finish cooking fish
Put greens in a small bowl, toss with ½ of dressing and 1T pomegranate seeds
Put ½ cup rice mix in the center of the serving plate. Top with one piece of fish
Then place ¼ of the salad on top of fish.
Drizzle more dressing around plate then garnish with a few more pomegranate seeds.
KDFW FOX 4
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