Asian Salmon with Brown Rice Pilaf

Brown Rice

• 1 tablespoon(s) olive oil
• .5  onion, chopped
• .5  red bell pepper, chopped
• 2 cup(s) water
• 1 cup(s) uncooked short-grain brown rice
• .25 cup(s) finely chopped parsley
• Salt and freshly ground black pepper (optional)

Salmon Ingredients

• 4  skinless salmon fillets (about 4 ounces each)
• 1 tablespoon(s) olive oil
• 1 clove(s) garlic, pressed or minced
• 1 tablespoon(s) grated fresh ginger root
• 1 tablespoon(s) soy sauce
• 1 teaspoon(s) maple syrup
• 2  green onions, chopped

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Directions

1. To prepare rice: For rice, heat oil in a medium saucepan.
2. Add onion and bell pepper; cook 3 minutes.
3. Add water and rice; bring to a boil.
4. Reduce heat; cover and simmer 50 minutes or until rice is tender and liquid is absorbed.
5. Fluff with fork; stir in parsley. Season with salt and pepper, if desired.
6. To prepare salmon: Place salmon in a pie plate or shallow dish.
7. Combine remaining salmon ingredients; mix well.
8. Pour marinade over salmon; let stand 15 to 20 minutes.
9. Heat a ridged grill pan over medium heat until hot.
10. Add salmon, discarding marinade; cook 3 to 4 minutes per side or until salmon is opaque and firm to the touch.
11. Serve with brown rice.

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