Fire-Roasted Salmon w/Stir-Fried Brown Rice and Pineapple Sauce: Executive Chef Mary Nearn from Miraval Resort !
From A Dietitian's Perspective
From A Dietitian's Perspective
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  • 4 ounces grilled salmon fillet 1/2 ounce pineapple sauce* 1 teaspoon red pepper, diced small 1 teaspoon celery, chopped 1 teaspoon green onions, chopped 1/4 teaspoon cilantro 12 cup brown rice , cooked 1 cup vegetable stock pinch of salt pepper to taste 1 baby bok choy, cut in half Preparation: Prepare one recipe of pineapple sauce. Heat your grill. Place a 4 ox piece of salmon on grill, meat side down and mark on one side, then turn the fish over and mark on the other side. place the fish in an ovenproof dish in a 350’F oven and cook until just medium-well done. Set aside and keep warm To make the rice, heat a medium skillet over medium heat and add 1/4 teaspoon of oil. Add the red peppers, celery, green onions, and cilantro and sauté until halfway cooked. Add the 12 cup of rice to the pan and stir. Add the vegetable stock, a pinch of salt, and pepper to taste; let the mixture cook until all the vegetable stock is reduced into the rice. Keep warm and set aside. Cook the baby bok choy in boiling water to 2 to 3 minutes until just done. The bok choy should still be bright green. To assemble place the rice mixture in the bottom of a shallow bowl. Place the salmon on top of the rice. Slice the baby bok choy, arrange it around the salmon, and then drizzle the sauce around the plate. Garnish the dish with the remaining scallions. * PINEAPPLE SAUCE 1/2 teaspoon, shallot, chopped 1/2 red bell pepper, chopped 1/4 fresh pineapple, cored and chopped 1/2 teaspoon fresh ginger, minced 2 Tablespoons brown sugar 2 cups pineapple juice 1 teaspoon of rice wine vinegar Place all ingredients in a blender and blend until smooth.



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