Honey Chipotle Salmon With Vegetables Recipes

Steps:

• 1. Preheat the oven to 450° F - line large baking sheet with aluminum foil (for easy clean-up), then spray non-stick cooking spray on lined baking sheet. If you have a roasting rack, then place the rack on top of foil lined pan.
• 2. In medium size bowl combine honey, olive oil, sea salt, chipotle chili powder, garlic and onion powder, paprika and Italian season.
• 3. Place the salmon on a plate and spoon the mixture over fillets, spreading it to coat each piece of salmon evenly. Then place each fillet on baking sheet about an inch apart from each other.
• 4. Bake salmon for about 15 - 20 minutes or until cooked through.
• 5. Remove from oven and garnish with fresh scallions and serve with lemon slices.

Steps:

• Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
• Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
• Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
• Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.

Steps:

• Heat oven to 375ºF.
• Blend first 3 ingredients in blender until smooth. Add 1 cup dressing mixture to vegetables in large bowl; toss to coat. Reserve remaining dressing mixture.
• Place 1 fish fillet in center of each of 8 large pieces heavy-duty foil; top each with about 1 Tbsp. of the reserved dressing mixture. Cover with vegetable mixture. Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1-inch pan.
• Bake 25 min. or until fish flakes easily with fork. Let stand 5 min.; cut slits in foil to release steam before opening packets.