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Salmon with Brown Rice and Cucumber Yogurt ~ Slow Roasted ~ Serves 4
Ready in 30-60 minutes

Simple, easy to follow recipe with a gourmet result.
Roasted salmon is always a winner, but the homemade tzatziki-style yogurt sauce is the key to taking this dish up a notch.

3 1/2 cups chicken stock
2 cups parboiled brown rice
4 salmon fillets (4 ounce size)
2 tablespoons olive oil
salt and pepper
1 cup Greek yogurt
1/2 English cucumber
2 tablespoons minced dill
1 clove garlic, finely chopped
1 tablespoon rice wine vinegar
1 teaspoon sugar

Preheat oven to 275 degrees F.
Bring chicken stock and rice to a boil in a medium saucepan. Cover with a lid and reduce to a simmer. Cook for 25-30 minutes or according to package directions.
Meanwhile using a sharp knife, remove skin from salmon (or have the market do it for you when you purchase the fillets). Drizzle olive oil evenly on the bottom of a non-stick baking sheet or casserole. Season fish on both sides with salt and pepper.
Place in pan and into the oven. Cook for 10-12 minutes per side depending on the thickness of the fillet, turning fillets over once during cooking.

While fish and rice are cooking, make the yogurt sauce. Using a mandolin or very sharp knife, slice cucumber paper thin. Add cucumber to yogurt in a small bowl along with dill, garlic, vinegar, and sugar. Stir all together and season with salt and pepper.

Fluff rice with fork. To serve, place one salmon fillet on top of a cup of cooked brown rice and top with 1/4 cup of yogurt sauce.


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