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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


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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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