Recipe modified by Gretchen Wilson – June 30, 2010
For a
commentary-free and printer-friendly version of it, please click here.
Recipe originally published
in Cooking Light, June 2010.
Salmon is a super food. It’s got healthy fats in it (Omega-3 anyone?),
a great source of protein, and a large supply of vitamins, including Vitamin D –
of which I have a severe deficiency.
Because of this, I’m always looking for different ways to cook salmon.
There are several things that
attracted me to this recipe. Obviously,
the salmon is one of them, but I was also excited to try the rice side
dish. I’ve never cooked basmati rice and
this seemed like a very straightforward recipe to try. Unfortunately, I wasn’t terribly impressed
with the dish when it was done, but more on that later.
My finished product:
 |
Picture published with recipe:
|
The pictures reveal everything
that I found wrong with the recipe.
First, the amount of spice rub you make for the salmon clearly wasn’t
enough for the amount of salmon in the recipe.
Second, I think the cook times are a little off. The fish was a little dry and didn’t get that
pretty broiled look on top. Finally, I
think the rice could use a little more cashew in it.
