Asian Salmon With Brown Rice Pilaf

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Makes 4 servings; 674 calories per serving

1 tbsp Extra virgin olive oil
1/2 Onion (chopped)
1/2 Red bell pepper (chopped)
2 cups Water
1 cup Uncooked short-grain brown rice
1/4 cup Finely chopped parsley
Salt and freshly ground black pepper (optional)
4 Skinless salmon fillets (about 4 ounces each)
1 tbsp Extra virgin olive oil
1 Garlic clove (pressed or minced)
1 tbsp Grated fresh ginger
1 tsp Soy sauce
1 tsp Maple syrup
2 Green onions (chopped)

To make the rice, heat oil in a medium saucepan. Add onion and bell pepper; cook 3 minutes. Add water and rice; bring to a boil. Reduce heat; cover and simmer 50 minutes, or until rice is tender and liquid is absorbed.

Fluff with a fork; stir in parsley. Season with salt and pepper if desired. Meanwhile, place salmon in a pie plate or shallow dish. Combine remaining salmon ingredients; mix well.

Pour marinade over salmon; let stand 15 to 20 minutes. Heat a ridged grill pan over medium heat until hot. Add salmon, discarding marinade; cook 3 to 4 minutes per side, or until salmon is opaque and firm to the touch. Serve with brown rice.