Wild-caught salmon is one of my go-to dinners during the week.I really like these wild-caught fish of any kind because they are healthy, delicious, and versatile.
Not only that, but it thaws and cooks super fast!
If you have some frozen fillets and think you can't use them because you forgot to take them out of the freezer last night—think again! Grab the frozen fillets (preferably still packaged) and slowly drip water on them from the faucet for about 10 minutes.
They should be fairly thawed after that time, but you can go a little longer if they're still hard.
I love this recipe because it adds some sweet & sour kick to my regular salmon routine, and, of course, it's a one-pot meal! This kind of thing always comes out perfectly in VitaClay, which is awesome, because VitaClay coincidentally makes everything easier and quicker as well.
4 wild caught salmon fillets (5-6 oz each), thawed
1 ½ c rice
3 c broth (a little more or less depending on the type of rice)
1 teaspoon of coconut oil
1 teaspoon of butter (from grass-fed cows or organic, if possible)
A few shakes of powdered turmeric (for color and anti-oxidant power!)
salt and pepper, to taste
For Glaze:
1/4 cup fresh lime juice
2 teaspoons of lime zest
2 teaspoons of honey
4 teaspoons of soy sauce
2 teaspoons of cilantro, chopped
¾ c shallots, sliced
Directions:
Start by adding the rice, broth, turmeric, salt & pepper, butter and coconut oil to the clay pot
Close, seal and cook on “rice” setting (using either brown or rice, based on what type of rice you are using)
After that starts cooking, mix together all of the glaze ingredients in a small bowl, and coat the salmon fillets with the mixture, allowing to rest for about 30 minutes in the refrigerator (try to use all of the glaze sauce, pouring the remaining over the fillets as they rest)
After the rice has been cooking about 30 minutes, open the clay pot (it should still be cooking) and add the glazed fillets
Fish will steam and be ready to eat by the time the rice is finished cooking
When the machine beeps to alert you that the rice is done, don't open it!
Allow to rest for 10-15 minutes to fully steam the rice (it's worth it)
