- 1 of 2 Heat oven to 450 degrees . Combine rice, 1 1/2 cups water, turmeric and 1/4 tsp each of the salt and pepper in a saucepan. Bring to a boil, then reduce heat to medium-low. Cover and cook 20 minutes. Stir in peas and 1 tbsp of the parsley.
- 2 of 2 Meanwhile, line a baking sheet with aluminum foil. In a small bowl, whisk egg white and mustard. In a shallow dish, combine panko, Pecorino Romano, and remaining 1 tbsp parsley and 1/4 tsp each salt and pepper. Brush egg-mustard mixture onto salmon pieces, then dip salmon, top down, into crumb mixture and place on foil-lined baking sheet. Spoon remaining crumb mixture onto salmon, dividing evenly. Bake at 450 degrees for 12 minutes, until golden. Serve with yellow rice and Zucchini and Carrot Ribbons.
Servings Per Recipe: 4
Per Serving: 16 g Fat, total, 117 mg chol., 532 kcal cal., 789 mg sodium, 2 g fiber, 49 g pro., 4 g sat. fat, 43 g carb.