Recipe Courtesy of Clean Eating Magazine
2 Cups Brown Rice
4 4-oz. Wild-Caught Salmon Fillets (1 lb. total), cubed
1 White Onion, cut into square pieces, about 1/2 inch in diameter
1 Zucchini, sliced into 1/4 inch pieces
8 oz. whole white mushrooms
Olive Oil Cooking Spray
Juice 1 Lemon
Sea Salt and Fresh Ground Black Pepper, to taste
1 to 2 tbsp Fresh Flat-Leaf Parsley, chopped (for garnish)
Wooden or Metal Skewers if using wood soak them in water for 20 minutes prior to use
Cook rice according to package directions. Set aside.
Preheat broiler to high. Thread salmon and vegetables onto separate skewers, filling 4 skewers of each. Mist salmon and vegetables with cooking spray, then brush with lemon juice and sprinkle with salt, pepper and parsley.
Broil skewers, at least 2 to 4 inches from heat source, for 3 minutes. Flip skewers over and broil for another 3 minutes or until just tender. To serve, place 1 of each skewer over rice.