Sam’s Southern Savoring Salmon Supreme (S to the 5th power)
“At first, my parents promised to get me a dog if I took care of the garden…so I was excited to be in charge of watering and gathering the harvest each day,” says Samuel. “Since I love science and math, I created this mouthwatering dish which uses every fresh-grown vegetable in my family’s garden, plus my favorite meat, salmon. It has become a family favorite. I’m the new chef in the house! I’m just a southern boy who loves to eat healthy!” - Samuel Davis, Age 11, Louisana
Makes 4 Servings
Ingredients:
- 1 cup brown rice
- 2 (6-ounce) salmon fillets
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup olive oil
- 2 cups okra, chopped
- ½ cup red bell pepper, chopped
- ½ cup green bell pepper, chopped
- 1 tablespoon green onion (scallion), chopped
- 1 teaspoon diced jalapeño
- 2 cups diced tomatoes
- ¼ cup feta cheese crumbles
- 1 lemon, halved
Preparation:
- In a saucepan, combine 1 ½ cups water with the rice, and bring to a boil over high heat. Cover, reduce the heat, and simmer for 20 minutes, or until tender. Set aside.
- Sprinkle the salmon with salt and pepper. In a sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the salmon, and cook, flipping once, for about 5 minutes per side, or until opaque. Transfer the salmon to a plate using a wide spatula. Cut each fillet into 2 pieces and keep warm.
- In the same pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the okra, red and green bell peppers, green onion, and jalapeño, and sauté for about 5 minutes, or until the vegetables are softened. Add the diced tomatoes, stir well, and cook for 10 minutes.
- On each plate, spoon rice and salmon, and top with vegetables. Sprinkle lightly with feta cheese. Squeeze lemon on top of salmon and serve.
443 calories; 20g fat; 46g carbohydrates; 22g protein
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