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Guest Recipe: Tanya’s Steamed Salmon with Wild Rice and Sautéed Spinach

Posted By Beth Terry On March 25, 2008 @ 10:35 pm In Recipes | 5 Comments

I have 516 messages in my email in-box. 127 of them have not been opened yet. I’m giving a Rethinking Plastics presentation on Friday and am down to the wire working on it. And I’m an accountant and this is tax season! So, here is a beautiful recipe that was sent to me by Fake Plastic Fish reader, Tanya, which requires zero plastic if you bring your own containers for the fish and wild rice. After this post, you might not hear from me again until next week. We’ll see how much I can get done with very little time. Cheers!


Tanya’s Steamed salmon with wild rice and sautéed spinach


Wild salmon (I get mine at Whole Foods – v. expensive but a great treat)
Wild rice from the bulk bin at Rainbow Grocery (they have a wild rice mix there that I just LOVE, it’s organic and local!)
1 bunch Spinach (naked of course)
1 clove Garlic
1 lemon (sliced)
spring onions (optional)
little bit of butter
Olive oil


1. Prepare rice

Use a 2 to 1 ratio: 2 cups water to 1 cup rice
Rinse the rice with cold running water
Fill sauce pan with water
Add rice & some salt
Cook over low/low heat (if you do this it takes longer for rice to cook but won’t boil over and don’t need to watch.) Cook for about 45-60 minutes or until desired tenderness (may need to stir 1 time near end of cooking time so doesn’t stick to bottom of pan.)

Tanya’s tip: Since rice takes so long to cook, I usually make a big batch of rice and then put it in the fridge to re-heat later. If you put it on low/low heat it won’t boil over and you can make it while you watch TV or do something else. It lasts about a week and can make multiple servings. If you re-heat it in the microwave, put a couple drops of water on it and it won’t dry out. Of course, you can also use a rice cooker (my instructions are for the stove method). Personally, I think they are a bit overrated and take up too much space but I do have friends that imagine life with out it! :) So whatever works for you…

2. Prepare Salmon

Pre-heat oven to 350F
Place salmon on either a piece of parchment paper or piece of aluminum foil
Put a tiny pat of butter, lemon slices and some cut up spring onions on each piece of salmon (save a bit of lemon if you want to squeeze some lemon juice on salmon after cooking – if you like a lot of lemon buy 2)

Bring the sides of the parchment paper up and roll. Tuck the flaps under
Place on cookie sheet/baking pan/broiler pan etc on the middle rack in the oven
Cook for 15 minutes and then flip over and cook for another 15 minutes – should be tender and moist! Time may vary slightly depending on how big/small the salmon is

3. Prepare Spinach

Wash and cut stems off of spinach (I use a salad spinner which I love!)
Slice garlic into thin slices

Heat up a little bit of olive oil in a pan (just enough to cover bottom of pan)
Add spinach and cook for ~2 minutes
Add garlic and cook for another ~1 minute or so until spinach is wilted and tender
Tanya’s tip: You can omit garlic if you don’t like it and instead add sliced red onion/ add raisins and/or toasted pine nuts for a Spanish flair! Also if you are not a big fan of cooked spinach steam some other vege.

Total time depends on if you make rice in advance or not. That’s the most time-consuming part…. So about 30-60 minutes but don’t let the time detour you. It is v. easy and the time is mostly waiting for rice and salmon to cook! :) Be sure to save a little salmon for Soots and Arya!

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