Rice Bowl with Lemon Herb Garlic Salmon,Candied Carrots,grilled Broccolini

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INGREDIENTS:

STEAMED RICE INGREDIENTS:
2 cups rice (jasmine long grain)
3 cups water
Salt to taste
1 tbsp grated onion
Splash of cooking oil, melted butter or cold pressed coconut oil
BAKED SALMON INGREDIENTS:
2 large salmon fillets cut into preferred serving sizes
Season with - 1/2 tsp each lemon pepper, paprika, curry powder, salt, mixed herbs, 1/4 tsp black pepper, 2 tbsp lemon juice. Place a lemon slice on top of each salmon prior to baking. ( bake at 500°F for 10 mins on middle rack, then move to top rack and broil for 2 mins, then serve)
CANDIED GLAZED CARROTS INGREDIENTS:
8 medium carrots scrubbed, peeled, and cut into preferred shapes and sizes
Add 1 tbsp honey, pinch of salt, 1 tbsp water, juice and zest of half lemon, and place lid on and bring to a boil. Remove lid and increase heat to reduce glaze, then grate a clove of garlic in, add optional pinch of chili flakes, and pinch of curry powder. Stir to combine and when glaze is visibly reduced, add a splash of olive oil or butter, and serve.
OVEN GRILLED BROCCOLINI INGREDIENTS:
2 bundles of washed broccolini. Cut woody fibrous stems off, and boil in sea salty brine for 2 mins, then blanch in ice water bath. Drain, and add seasoning of choice, 1 grated glove of garlic, 1 tsp lemon juice, salt and pepper, splash of olive oil, mix, and broil for 2-3 mins till char is formed, and serve.




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