The other day I Googled, "How has COVID changed grocery shopping?". I looked at few suggested sites and they basically all said the same thing. It seems that people aren't going shopping as often, but when they do, they stock up. Apparently, frozen food is popular. But not stuff like T.V. dinners or burritos in wrappers! Even though some cooking fatigue is setting in, people are buying frozen ingredients to cook with. In the recipe posted here, the salmon and peas came from the freezer section. I followed the package directions by soaking the still vacuum sealed fish until it was thawed, and I ended up throwing the frozen peas directly into the cooking rice. It all turned out better than fine - it was yummy! Plus, it was something different!
Ingredients and Directions
Lemony Rice - Yields Four 3/4 Cup Servings
4 garlic cloves, minced or put through a press
2 tablespoons olive or vegetable oil
1 cup rice
1 (14.5 oz.) can chicken broth
1/3 cup water
1 carrot, peeled and chopped in small pieces
1/4 cup lemon juice
1/4 teaspoon pepper
1/2 cup frozen peas
Place oil in pan over medium low heat. When oil is warmed, add garlic and sauté for 30 seconds.
Add rice and stir well. Pour in broth and water and scrape up any bits clinging to the bottom of the pan. Add carrots, pepper and lemon juice. Bring to boil. Turn heat down to low and cover.
Follow the cooking time on the rice package, and stir in peas during the last five minutes of cooking.
Sprinkle each piece of salmon with the garlic salt, lemon pepper and dried dill. Place a lemon slice on each. Pour the olive oil over the too. Flip the lemon slice over so the seasoning shows.
Grill over medium high heat or grill at 375 degrees for 12 to 14 minutes. The fish is done when it flakes easily and doesn’t look translucent and raw inside. The time needed depends on the thickness of the pieces.
To serve, spoon 3/4 cup lemony rice on each plate. Place a cooked piece of salmon on top.