Ingredients
3 cups fresh baby carrots1 cup instant brown rice1 cup reduced-sodium chicken broth1/4 teaspoon pepper, divided3 teaspoons chili powder1/2 teaspoon salt4 salmon fillets (4 ounces each)2 teaspoons olive oil1 tablespoon minced fresh parsley1 teaspoon butter
Preparation
Place carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 12 minutes or until crisp-tender.
Meanwhile, in a small saucepan, bring the rice, broth and 1/8 teaspoon pepper to a boil. Reduce heat; cover and simmer for 5 minutes.
Combine chili powder and salt; rub over salmon. In a large nonstick skillet coated with cooking spray, cook salmon in oil over medium-high heat for 4-6 minutes on each side or until fish flakes easily with a fork.
Remove rice from the heat; let stand for 5 minutes. Fluff with a fork. In a small bowl, combine the carrots, parsley, butter and remaining pepper. Serve with salmon and rice.
