Ingredients

• 8 ounces salmon (Wild Caught)
• 1/4 cup wild rice (uncooked)
• 1/4 cup brown rice (uncooked)
• 2 garlic cloves (thinly sliced)
• 1 carrot (shredded)
• 1 cup spinach (coarsely chopped)
• 1/2 cup fat-free chicken broth
• 1 tablespoon butter
• 1 tablespoon walnuts (chopped)
• 1/4 teaspoon curry powder (hot)
• 1/4 teaspoon garlic salt
• 1/2 teaspoon salt (lemon-pepper seasoning salt)
• 2 teaspoons black bean garlic sauce (purchased at Asian markets)
• 3 tablespoons pineapple-orange juice (frozen, mixed with water)
• 1/8 teaspoon lemon peel
• 1/2 teaspoon soy sauce (or Bragg Liquid Aminos)

Instructions

1. Heat wild rice according to directions. After ten minutes add brown rice and cook for 45 minutes more. Meanwhile, Slice Garlic, shred carrot and coarsely chop spinach. Set aside. Peel sweet potatoes, cube and steam them until tender. Melt butter, add walnuts, garlic salt and curry. Pour butter over drained sweet potatoes when ready to serve. Toss to coat evenly. Add carrots and garlic to rice for the final ten minutes of cooking time. Toss with spinach when ready to serve. Broil salmon for 3 to 5 minutes depending on thickness. Wisk black beans sauce with juice, aminos and lemon peel. Lay spinach on a bead of the rice pilaf and garnish with sweet potatoes. Generously drizzle black bean sauce over salmon coating completely. Serve hot. Enjoy!