This recipe is one that I got from my fellow running teammate Carrie Weldy, who is a Certified Health Coach. She has a company called Nourished Body and Soul where I purchased an awesome meal plan for the month of May for only $25! (That’s about $8 per week.) It includes a meal plan for each day of the week, the recipes, and a shopping list to make it all a bit easier. All of the meals are mostly plant based, non-processed, no artificial ingredients, organic, local, and made with real whole foods. If you want to improve what you put into your body, check out her website! She has much more than just the meal plans, but they are a great place to start!

This is the first recipe I made from May’s list. Safeway didn’t have wild salmon, but I definitely recommend getting wild if you can find it. I’ve never done a meal by throwing a skillet into the oven, but I absolutely loved it! SO easy and turned out amazing!

Here’s the recipe:

Wild Salmon with Sunshine Rice

2 teaspoons coconut or olive oil
1 cup brown rice
2 cups small cauliflower florets
1½ cups water
½ onion, chopped
2 teaspoons garam masala or curry powder (I used some red curry paste, as well, because I ran out of powder)
Salt & pepper, to taste
1 (14.5 ounces) can fire-roasted diced tomatoes, with their liquid
1 lemon, halved, divided
12 ounces boneless, skinless wild salmon fillet, cut into large chunks
2 tablespoons chopped parsley or cilantro-I used cilantro

1. Preheat oven to 350°F.
2. Heat the oil (I used coconut oil) in a large Dutch oven or skillet over medium heat.

Add rice and cook, stirring often, until toasted and
fragrant, 3 to 4 minutes.

3. Stir in cauliflower, water, onion, curry powder, salt & pepper, tomatoes and juice from ½ the lemon.

4. Cover tightly with foil and the Dutch oven lid. If using a skillet, transfer the mixture to a casserole dish. I actually used a skillet with a metal handle and just put it right in the oven. Bake until
rice is almost tender, 1 to 1 ¼ hours.

5. Uncover, arrange salmon on top of rice and continue to bake, uncovered, until salmon is just cooked through, about
15 minutes more; garnish with parsley or cilantro.

6. Cut remaining lemon half into wedges and serve on the side to squeeze over the top.

This is a great way to cook rice! It was completely idiot-proof (I am not good at cooking rice for some reason-so I needed that, lol!!) and really can’t be screwed up! It seems like every time I cook rice without using a rice cooker I end up undercooking it or burning it, or what have you. When I took it out after adding the salmon, it was beautiful!!

It was not only beautiful, but it was so so so good!! Devin and I had some for dinner, and there was enough left over to have for probably two more meals this week!

I love cooking healthy, especially with recipes like Carrie’s. I know everything that I am putting in my body, and I know it’s healthy.

Thanks again so much Carrie for letting me blog about your recipes!! I am really enjoying what I have made so far. I can’t wait to make a couple more of them this weekend!

‘Til next time….

Happy Trails!

Stacey