Busy, busy, it seems we are always busy! However, it is still possible to serve healthy, quick meals. These recipes for Orange Teriyaki Glazed Salmon Filet and Buttered Parmesan Rice show you how. Add a salad and you have a quick, easy, healthy meal to serve family and friends.
BUTTERED PARMESAN RICE
3 cups water
1/4 tsp salt, optional
1 1/2 cups uncooked long grain rice
1/2 cup butter (not margarine)
1 1/2 cups grated Parmesan cheese
1 tbsp minced fresh parsley
In a large saucepan that has a lid, bring the water and salt (if using) to a boil; stir in the rice. Reduce the heat to low, cover, and cook for 20 minutes or until tender. While the rice cooks, in a medium skillet over medium-low heat, melt the butter and cook until browned but not burned.
Place the hot rice in a serving dish and top with the grated Parmesan cheese. Pour the browned butter overall cover with foil or a plate and let stand for about 3 minutes. Sprinkle the fresh parsley over the top before serving.
Yield: 6 to 8 servings.
ORANGE TERIYAKI GLAZED SALMON FILET
1/3 cup orange marmalade
3 tbsp teriyaki marinade
1/8 tsp fresh ground black pepper
1 lb salmon filet, approximately 1-inch thick
In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.
Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce of the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.
Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.
Yield: 4 servings at 283 calories, 23 g protein, and 19 g carbs per serving.
Enjoy!
Source: ezinearticles
BUTTERED PARMESAN RICE
3 cups water
1/4 tsp salt, optional
1 1/2 cups uncooked long grain rice
1/2 cup butter (not margarine)
1 1/2 cups grated Parmesan cheese
1 tbsp minced fresh parsley
In a large saucepan that has a lid, bring the water and salt (if using) to a boil; stir in the rice. Reduce the heat to low, cover, and cook for 20 minutes or until tender. While the rice cooks, in a medium skillet over medium-low heat, melt the butter and cook until browned but not burned.
Place the hot rice in a serving dish and top with the grated Parmesan cheese. Pour the browned butter overall cover with foil or a plate and let stand for about 3 minutes. Sprinkle the fresh parsley over the top before serving.
Yield: 6 to 8 servings.
ORANGE TERIYAKI GLAZED SALMON FILET
1/3 cup orange marmalade
3 tbsp teriyaki marinade
1/8 tsp fresh ground black pepper
1 lb salmon filet, approximately 1-inch thick
In a small saucepan combine the orange marmalade, the teriyaki marinade, and the fresh pepper. Stir the mixture together over low heat until the marmalade is melted and the mixture is well combined. Allow mixture to cool to room temperature. Take out 3 tablespoons of sauce and set the rest aside.
Place the salmon with the skin side down in a glass baking dish. Brush the 3 tablespoons of the sauce of the top of the salmon. Marinade in the refrigerator for 20 to 30 minutes.
Prepare the grill for direct cooking by oiling the grid. Grill the salmon over medium-high heat for 5 minutes on each side or until the salmon begins to flake with a fork. Serve with the remaining sauce.
Yield: 4 servings at 283 calories, 23 g protein, and 19 g carbs per serving.
Enjoy!
Source: ezinearticles
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