Artichoke Balsamic Rice with Hoisin Glazed Salmon Veggie Foil Packets

SPRING HAS SPRUNG

Seasonal Plate (Food Column) 

A Healthy Easy Weeknight Meal: Artichoke Spinach Almond Rice and Hoisin Glazed Salmon with Veggies Foil Packets.

Make the sauce early in the day , and assembly only takes 10 minutes to pop foil packets in the oven. The sweet-and-salty glaze is equally delicious served over pork medallions and chicken. A side of herb basmati rice complements the salmon fillets. A sweet treat, Cherry Chocolate Cookies-a recipe previously posted

https://sockfairies.blogspot.com/2021/02/chocolate-cherry-crackles.html

Hoisin Glazed Salmon with Veggies in Foil Packets
Recipe serves two and was adapted from chefsavy.com. 
Ingredients:

• 2 salmon fillets. patted dry with a paper towel
• 1 package of mixed vegetables medley (carrots, broccoli, snap peas) or use equal servings of fresh veggies 

Sauce Ingredients:

• 1/4 cup Hoisin sauce 
• 3 tablespoons soy sauce
•  1/3 cup orange juice  
• 1/2 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger or 1/2 teaspoon dried ginger
• 2 tablespoons of honey
  

Directions:

• Add sauce ingredients to a blender and mix well. Pour into a small saucepan and cook on low until slightly slurpy. Refrigerate until needed.
• Divide the sauce in half.
• Prepare the salmon and veggies by laying two sheets of aluminum foil on the counter for each salmon fillet. Place 1 cupful of the mixed veggies on the foil, then add a piece of salmon.
• Brush each piece of salmon with the hoisin sauce and fold up the edges of the foil to seal. Place on a baking sheet and bake for 18 minutes, or until the fish is fully cooked and the vegetables are tender. Serve with an extra spoonful of glaze and a sprinkle of sesame seeds.

 Artichoke Spinach Almond Rice 

Cook's Notes: A delicious side packed with flavorful and healthy ingredients. It's a rice dish that pairs well with any main meat entree. Substitute vegetable broth for chicken broth for a vegetarian pilaf. 

Recipe adapted from Food Network Magazine, September 2017.
Recently, I discovered this great seasoning that's full of flavor, no MSG or salt, and can be used on almost everything. 

 Ingredients:

• 1-1/2 cups dry basmati rice
• pinch of salt 
• 2 cups chicken broth
• 1 cup water
• 2 cups baby spinach leaves torn with stems removed 
• 3/4 cup marinated artichokes, drained and patted dry with a paper towel 
• 1/3 cup fresh dill or 1 tablespoon dried dill
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice 
• 2 tablespoons olive oil or lemon olive oil 
• 1 teaspoon Garlic Herb Seasoning
• 1/2 cup toasted almonds
• Garnish with fresh dill or mint

Directions:

• In a large saucepan, bring water, salt, and broth to a boil. Add in rice, cover, and simmer over low heat until tender, about 20 minutes. 
• Fluff rice with a fork and add the rest of the ingredients. Taste test before adding salt and pepper. Serve immediately.