Salmon with Brown Basmati Rice and Grape Tomatoes

I made wild Alaskan Salmon last night, at the request of my daughter, Imagineer.

I love it when the kids request something healthy for dinner.  Impossible to resist such a request.

Our favorite way to cook our salmon is very simple.  I place the salmon on parchment paper on a cookie sheet, squeeze the juice of a lemon all over each piece, squeeze dijon or spicy brown mustard on the fish, then sprinkle Italian Bread Crumbs on top of that, followed by several slices of butter.  Yum.

Then cook at 400 degrees for about 20 minutes give or take.

Note:  We leave the mustard off the kid’s pieces of salmon, although Bam-Bam is already starting to like the taste of mustard, so maybe we will be all in on the mustard front soon enough.

What you need to make topping for salmon: lemon, butter, italian breadcrumbs, dijon or spicy brown mustard

Squeeze lemon juice on salmon followed by mustard, breadcrumbs, butter and more lemon juice

Place several slices of butter on salmon, followed by lemon juice.

Place salmon in 400 degree oven for about 20 minutes

Salmon with grape tomatoes and brown basmati rice mixed with sauteed onions and slivered almonds

For the brown rice side, follow these very simple instructions.  This is such a good dish that can really go with anything, but especially tasty with fish.

Ingredients for Brown Basmati Rice Side Dish

Saute half of an onion and the slivered almonds until the onion is translucent.  In the  meantime, cook the brown rice.  Follow the directions on the package.  Any brown rice will do.  The Basmati adds a little nutty flavor that we like.

After rice is fully cooked, mix in sauteed onions and almonds.  Delish.

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