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Wheat-Free

Chipotle Salmon Bites with Cilantro Rice
Ingredients
When buying salmon for this recipe, seek out center-cut fillets, which have a uniform thickness, to ensure each piece cooks through evenly.
2 tsp. olive oil
1/2 yellow onion, chopped fine
Salt and pepper
1 cup Hannaford Instant Brown Rice
1 cup water
2/3 cup Hannaford No Salt Added Crisp 'n Sweet Corn, drained (about 1/2 can)
1 1/4 bunches asparagus, ends trimmed
1 1/2 lb. skinless salmon fillets, cut into 1 1/2" pieces
3 Tbsp. Taste of Inspirations Honey Chipotle Grilling Sauce
1/4 cup chopped fresh cilantro
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Chipotle Salmon Bites with Cilantro Rice

Chipotle Salmon Bites with Cilantro Rice

Chipotle Salmon Bites with Cilantro Rice
Two Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:10 minutes
directions
1. Place a rack in uppermost part of oven (or about 4" from broiler element) and heat broiler to high. Line a baking sheet with foil and coat with cooking spray; set aside.
2. Heat 1 teaspoon oil in a large saucepan over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add rice and cook, stirring frequently, until rice begins to smell toasted, about 30 seconds. Add water and corn and bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 10 minutes.
3. Meanwhile, add asparagus to one side of prepared baking sheet, toss with remaining 1 teaspoon oil, and season with salt and pepper. Add salmon to empty side of baking sheet, season with salt and pepper, and brush all over with grilling sauce. Broil until salmon is cooked through and asparagus is tender and lightly charred, 8 to 10 minutes.
4. Fluff rice with a fork and stir in cilantro. Divide rice, salmon, and asparagus among plates and serve.
Source: Hannaford fresh Magazine, September 2019
 
 
 
 
 
 
 
 
 
 
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