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I adapted this recipe from a restaurant dish we had years ago and it remains a regular in our meal rotation. With shortcuts like peeled baby carrots and instant brown rice, it's ready in 30 minutes from start to finish! —Cheryl Herrick, Burlington, Vermont
This recipe is:
Healthy
Quick
Nutritional Facts 1 salmon fillet with 2/3 cup carrots and 1/2 cup rice equals 369 calories, 17 g fat (3 g saturated fat), 69 mg cholesterol, 620 mg sodium, 27 g carbohydrate, 4 g fiber, 26 g protein.
Originally published as Pan-Seared Chili Salmon in Healthy Cooking December/January 2009, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Aug. 26, 2010 by LizCav
The salmon was terrible... it had no flavor whatsoever. Neither my husband nor I finished it. There was a hint of spice when you first bite into it, but after that, it just tastes like bland fish. I did use frozen fish, so maybe it would taste better with fresh, but either way, will not be making this again.
Reviewed on Jan. 07, 2010 by laklok
I have made this recipe twice and both times it has turned out perfect.
Reviewed on Jan. 06, 2010 by tkarinas
I will, indeed, make this recipe again, just not when my third son is at home, as he is deathly allergic to seafood. This salmon is very good and very tasty but I won't serve it to him as I much prefer the world with him in it.
Reviewed on Sep. 28, 2009 by karebeardancer
This is wonderful! The salmon is so flavorful! I used non reduced sodium broth for the rice because otherwise it was a little bland and added some extra butter to the carrots. A keeper!
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