SALMON BROCCOLI SUPPER

Combine rice with 2 1/4 cups of water in saucepan with 1/2 tsp each salt and pepper. Bring to a boil over medium-high heat. Reduce heat to low, cover and cook for about 20 minutes or until rice is tender and water is absorbed.

Meanwhile, cut broccoli crown into bite-size pieces. Peel broccoli stem and cut into bite-size pieces. Place everything into large bowl. Cut salmon into bite-size pieces and add to bowl. Add 2 tbsp Longo’s Essentials 100% Canola Oil, grilling sauce, crushed chilies and 1/4 tsp each salt and pepper. Stir well to coat.

Spread broccoli and salmon mixture onto baking sheet lined with parchment paper. Roast in preheated 425°F oven for about 12 minutes or until salmon flakes when tested.

Divide rice among bowls and spoon salmon and broccoli mixture overtop to serve.