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- yield:
- 14
- total time:
- 1 time Five Minutes
material
- 1 B.C.
Short grain brown rice
- Four B.C.
Baby Spinach
- 3
6 ounces canned boneless, skinless sockeye salmon
- 1/3 B.C.
Olive oil
- Five
Garlic (finely chopped)
- Four
1 large pepper onion (coarsely chopped) and 2 tablespoons of pickling liquid
- 1 B.C.
Chopped Italian parsley leaves (additional for garnishing)
- 2 Teaspoon
1/4 cup lemon zest and lemon juice
-
pepper
-
- Steps 1Cook rice according to package directions, fluff rice with a fork, then stir in spinach until just wilted.
- Steps 2Meanwhile, drain the salmon, reserving 2 tablespoons of liquid. Cut the salmon into bite-sized pieces. Heat the oil in a large frying pan over medium-low heat. Add the garlic and cook, stirring, until fragrant and pale golden, 1 to 2 minutes. Adjust heat as needed.
- Steps 3Reduce the heat to low and add the pepperoncini, pickling liquid, salmon and reserved packaging liquid, and cook gently for 1 to 2 minutes, swirling the pan occasionally, until the salmon is just warmed through. Gently fold in the parsley and lemon zest and juice, trying to keep the salmon as small as possible apart.
- Steps FourDivide the rice mixture among plates and pour the salmon mixture and any juices over the top. Sprinkle with 1/4 teaspoon freshly ground pepper and sprinkle with more parsley.
Serving Size: Approximately 497 calories, 25.5g fat (4g saturated fat), 63mg cholesterol, 633mg sodium, 41g carbohydrates, 2g fiber, 2g sugars (0g added sugars), 32g protein
Becca Miller (she/her) has worked in the Good Housekeeping Test Kitchen since 2018, researching and writing about delicious recipes, food trends, and popular cookware. She graduated from New York University with a liberal arts degree with a concentration in creative writing. She makes the best scrambled eggs, enjoys un-oaked Chardonnay, and prides herself on her love of reality TV.
