Roasted Salmon with Black Rice, Edamame and Cipollini Onions

December 22nd, 2012 | Family Dinner | 0 Comments

I am at the apex of holiday indulging. For the last week, my breakfast, mid-morning snack, lunch and afternoon snack have consisted of a combination of Texas trash {aka Chex mix}, caramel corn, and a variety of cookies. As I sit down at my computer to type right now, the sight of my belly in my periphery reminds me of when I was 7 months pregnant. I am miserable....over-salted, over-sugared and over-buttered.

Something tells me that I am not alone. I know there are others out there feeling just the same way.

Here's a little dinner recipe to help try to get us all back on track.

I actually made this dinner last week for my BF who had knee surgery. I've always found it difficult when trying to make dinner to take to someone else because most things you can make ahead and take over are of the casserole variety. Casseroles tend to be so rich and heavy. I wanted to make something that would help refuel her and not weigh her down so I set out to make this salmon dish. The beauty of this meal is that it can be served hot, cold or at room temperature...its all a matter of preference.

Black rice can be difficult to find, but it is so incredibly delicious that you should definitely look for it. It is also sometimes called heirloom rice and I found it one time at Costco. If you can't find it, this meal will be just as wonderful with brown rice or any other grain you prefer.

Ingredients:

1 cup black rice
water and salt per package instructions

10-12 cipollini onions, papery outer skins removed, tops and bottoms sliced off
2 tablespoons red wine
2 tablespoons balsamic vinegar
2 tablespoons olive oil
kosher salt and freshly ground black pepper

4 salmon filets
2 tablespoons olive oil
zest and juice of one lemon
Kosher salt and freshly ground black pepper

2 cups frozen shelled edamame {soybeans}
4 tablespoons butter
1 tablespoon fresh dill, chopped {or 1 teaspoon dried dill}
Kosher salt and freshly ground black pepper

Directions:

Prepare black rice as directed on the packaging and set aside.

Preheat oven to 375 degrees on Convection Roast setting. Lay a piece of foil on a rimmed baking sheet and place onions in the center. Drizzle with wine, vinegar, olive oil, salt and pepper. Fold the sides of the foil up around the onions so that the juices are contained, but do not cover the onions. Roast onions in the oven for about 35-40 minutes until they are golden and caramelly.

Lay salmon fillets in a baking pan and drizzle with olive oil, lemon zest, salt and pepper. Squeeze lemon juice over the top and place in the oven with the onions during the last 18 minutes of their cook time.

Cook soybeans in a pot of boiling water with 1 teaspoon of salt for five minutes until beans begin to rise to the top of the water.

Drain soybeans and place in a skillet with butter and dill. Cook soybeans in butter for about 3 minutes until butter is melted and coats the beans well. Set aside.

When salmon and onions are finished cooking, you can begin to assemble your dinner. On a large serving dish, distribute rice evenly. Lay cooked salmon over the rice and pour buttered soybeans over the salmon. Top with roasted cipollini onions and serve!