Saturday, August 11, 2012

Simple Salmon Paella - Gluten Free, Macrobiotic and can be Vegan Recipe

This one's for Caroline.  I'm staying with a friend of mine right now.  She's quite the foodie and becoming an apprentice pastry chef as I type this.  Anytime I show her how to make a recipe, she does it far better than I do.  I love her creativity with just enough perfectionism and love to make things top notch.  I know she'll enjoy this satisfying dish and be able to turn out some spectacular similar creations, and you will too.  I've paired it nicely with Amaranth bread and a salad (do a search on this blog for recipes).  Goes well with just about any dessert too.

Salmon Paella

This dish is not a fast recipe.  It takes a little effort but the rich, satisfying result is well worth it.  I’m told it even freezes and re-heats well so make the full amount.

12 Cups veggie broth
2 Cups short grain brown rice – washed and soaked for 2 hours (it’s worked even when I forget the soaking part…)
1/4 Cup Olive Oil
1 Cup onion, diced
1 stalk celery, diced
1 small carrot, diced
2-6 garlic, minced
1 yellow summer squash, diced
1/4 C. burdock, diced small (optional)
1/2 lb. Salmon (skin removed, cut into chunks)
1 tsp. Saffron
salt and pepper to taste
2 lemons cut into quarters
1 bunch parsley, minced

Saute garlic and onions in olive oil for 10 minutes.  Add the rice and saffron while stirring constantly.  Cook for 10 minutes more than add veggie stock slowly while stirring.  Keep adding stock slowly as the rice absorbs it for about 30 more minutes on low heat.  Add the carrot, celery and burdock.  Continue to stir and add more stock for about 20 more minutes.  Add the summer squash and keep adding stock and stirring.  Add salt and pepper to taste.  Add the Salmon and cook for 10 more minutes.  Serve garnishing the plates with lemon wedges and parsley.

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