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Makes 4 servings; 674 calories per serving
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.