Sour Cream & Onion Salmon, Rice & Corn on the Cob

Sour Cream & Onion Salmon, Rice & Corn on the Cob

Utensils needed:

Large oven safe pan or dish
Tinfoil
Flipper
Long handled tongs
Cutting board/sharp knife
Large pot with a lid
Medium size pot with a lid

Ingredients needed:

5 pieces of frozen fish (I used salmon, you could use whatever you would like)
2 cups of sour cream (may need more depending on taste)
5 teaspoons of minced garlic (may need more depending on taste)
five  ½  tablespoons of butter or margarine
2 green onions, diced
½ red onion, sliced and separated into rings
1 tsp of pepper (may need more depending on taste)

5 cobs of corn, shucked
5 teaspoons of butter (may need more or less depending on taste)
½ teaspoon of salt & pepper (may need more or less depending on taste)
3/4 of the large pot worth of cold water

(for parboiled rice; be sure to read and follow your rice package's instructions)
2 cups water
1 cup rice
1 tablespoon of butter (optional)
1 teaspoon of salt & pepper (optional)

• Preheat the oven to bake at 375 degrees Celsius.
• Fill the large pot 3/4 of the way full with cold water and put on to boil.
• In the medium pot, add 2 cups of water, 1 cup of rice, butter, salt and pepper and set to boil.
• Dice green onion and mince garlic; slice red onion and separate into intact rings. Shuck corn, set aside.
• Place salmon in large tinfoil covered pan (or in oven safe dish with lid) and spread out rings of red onion evenly across fish, with at least one large ring and one small ring on each.
• In center of onion ring on fish, spoon garlic and butter on each portion of fish. Evenly distribute the diced green onion and spoonfuls of sour cream on top of the fish, trying to keep it within the largest onion ring (don't worry if you spill, it's going to be delicious anyway)
• Cover the pan with tinfoil (or a lid) and put into the oven, set timer for 15-20 minutes.
• Stir rice and turn down heat, putting on the lid; set timer. (Once again, follow your rice package's instructions--rice recipes vary greatly depending on your choice of purchase)
• When large pot of water comes to a boil, add corn on the cob and boil for approximately 15-25 minutes (time depends on the corn and your personal taste)

Cooking time for the fish will vary depending on the cut and type of fish you choose. You may need to add an additional five minutes or so to the cooking time if you choose a large side of fish or a cut with skin and bone still attached. If you can, avoid opening the tinfoil (or the lid) on the fish until you are ready to eat. Enjoy!

FOR NON-DAIRY: Substitute the butter or margarine for either soy or tofu based spread, or use a few dashes of lemon or jalapeno juice. In place of the sour cream, try an egg based sauce. If you can't have or don't like egg, try increasing the garlic and sprinkling a dash of curry or Italian style herbs with either lemon juice, olive oil or water on top of the fish.
This dish will turn out nicely forgoing all of the margarine and the sour cream in place for a few dashes of lemon or oil--just decrease the cooking time by around four minutes and add a few sprinkles of water or any other chosen liquid (a quarter of a cup of wine is very tasty) before covering and putting in to bake. Happy cooking!

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