I’m going to keep this short and sweet after yesterday’s marathon read. If the idea of fish and dark leaf greens for breakfast strikes you as odd, you are not alone. My husband looked at me with a wary eye when I suggested this experiment. Since returning from our Australian health-pocalypse, I’ve been trying harder than ever to make sure each meal we consume is jam packed with wellness-inducing goodness. This meal, if you can overcome its strangeness to the American breakfast palate, is overflowing with omega 3 fatty acids, folic acid, vitamin c, amazing lean protein, vitamins B12, A, C, K, E, etc. The combination of the salmon, greens, garlic and olive oil make this an anti-inflammatory powerhouse. If you can’t find black rice, try brown rice or quinoa. I used chard as my green, but collards, spinach or kale would work wonderfully. If you find you simply cannot convince your stomach that fish is an acceptable breakfast food, switch it in for lunch or dinner (Jason really likes the meal, just not in the morning). To make morning prep. shorter and more efficient I cook the rice, check the salmon for bones, and clean and chop the greens the night before.
Broiled Salmon with Spicy Greens and Black Rice
3 to 5 ounces of salmon per person
3 cups cleaned and chopped dark leafy greens
1 or2 cloves garlic, sliced
1 cup cooked black rice
red pepper flakes
Cook rice per directions of chosen variety. For the rice I use, 1/2 c. uncooked rice and 1 cup of water brought to a boil, covered and heat reduced to low. Cook roughly 25-30 minute, then check to see if rice has absorbed liquid. If so, remove from heat, cover with a clean towel and allow to steam for 10 minutes. Fluff rice with fork before serving.
Arrange salmon on parchment covered baking pan; season with salt and pepper and brush with sparingly with olive oil. In oven, move rack to highest position and turn broiler on high. Just before transferring salmon to the over, squeeze fresh lemon juice over it. Cook to desired doneness, but do not overcook (overcooked salmon is closely akin to shoe rubber).
Meanwhile place garlic in a cold pan with 1 Tbs of olive oil and turn heat on to medium high. Once you begin to smell the garlic, add greens and stir to coat with oil. Season lightly with salt, and with red pepper flakes to taste. The point is not to reduce the greens to dark squiggles of slime, but to wilt and warm; they should finish up precisely in time with the salmon. Squeeze remaining lemon juice over greens before serving.
See, short and sweet! Ciao.
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I would luv that, personally I eat spinach for breakfast every week, no different than fixing a Greek omelet with spinach, feta cheese and bacon. and the perfect omelet has only two eggs. works every time.
Sounds yummy, but like Jason, probably not for breakfast :)
Yes. This looks delightful. I am on a salmon kick in the last few weeks of this pregnancy so it will definitely be on the list for this week. But with red quinoa because that is what I have!