- Excellent source of vitamin C, vitamin K and manganese
- Very good source of vitamin A (via carotenoids including beta-carotene), fiber, potassium, folate, and iron.
- Good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorous, protein, (short-chain) omega-3 fatty acids, and niacin.
Salmon with Bean-Dill Rice
Prep time 10 minutes
1 1/2 cups Jasmine or brown basmati rice
1 1/2 cups French green beans* (haricot vertes), topped and diagonally sliced
2 teaspoons organic extra virgin olive oil
1 medium yellow onion, halved, thinly sliced
3 garlic cloves, finely chopped
2 (6 oz each) wild Alaskan salmon fillets
1/4 cup chopped fresh dill
1/2 lemon, juiced
Sea salt and organic black pepper to taste or Organic Salmon Marinade mix (includes salt) and organic black pepper to taste
*You can use regular green beans, although haricots vertes work a bit better.
- Cook the rice in a large saucepan, following packet directions for absorption method. Add beans for the last 5 minutes of cooking.
- Meanwhile, heat 1 teaspoon of the olive oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 3‒4 minutes or until it begins to soften. Add the garlic and cook, stirring, for 1 minute.
- While the rice and onion mixtures are cooking, preheat grill on medium and brush both sides of the salmon fillets with the remaining oil. Place on lined tray and cook under preheated grill for 3 minutes each side or until just cooked.
- Add onion mixture, dill, and lemon juice to rice mixture and toss to combine. Taste and season with salt and pepper or Organic Salmon Marinade mix.
- Serve the bean-dill rice with the salmon.