Wednesday, January 19, 2011

Lime and Honey Glazed Salmon with Basmati and Broccolini

This is my favorite way to cook salmon, for sure. Even if you're not a fish person, I don't know... you might change your mind on this one. And if you do like fish, your taste buds will thank you for putting this on your plate.

It's super easy too: Saute, add rice, bring to a boil, bake in the oven, pour on some sauce, bake a little longer... done. One more bonus is that everything is cooked in one pot. So after dinner, you're not scrubbing all kinds of various pots and pans- just one!

A few questions answered before we go to the recipe:
1. Do I have to use basmati rice? Technically, no. Any white rice will do. However, basmati soaks up the broth and sauce so nicely that I strongly recommend it.
2. Where do I get broccolini? I get mine from Trader Joe's. One package in the refrigerated produce section (next to the lettuce and baby carrots) is perfect for this recipe. I've seen it at regular grocery stores too, but it's more expensive. TJ's is your best bet.
3. Do I have to buy shallots or can I just use the onion in my fridge? You can use onion, but slice it super thin. However, if you are going to the grocery store, buy the shallots. They're just right for this recipe.

Now on to the recipe!

Time: 40 minutes
Serves: 4

  • 1/3 c. fresh lime juice
  • Zest of 2 limes
  • 3 tb. chopped cilantro (plus more for sprinkling)
  • 5 tsp. soy sauce
  • 2 1/2 tb. honey
  • 1 tb. olive oil
  • 3/4 c. thinly sliced shallots (about 3 large)
  • 1 1/2 c. basmati rice
  • 3 1/4 c. chicken broth (have a bit more on hand in case the rice gets dry while baking)
  • 4 small skinless salmon fillets (or 2 large ones)
  • 1 bunch broccolini, bottom inch trimmed off
  1. Preheat oven to 450.
  2. Saute shallots in oil in a Dutch oven (or other ovenproof skillet/pan) until shallots begin to soften and brown slightly, 4-5 minutes. Stir in rice, then stir in 3 1/4 cups chicken broth, and bring to a boil. Turn off heat, cover skillet securely with a lid, place in oven, and bake 10 minutes. (The rice will be just about cooked, and most of the broth will be absorbed. If it looks dry, pour 1/4 cup more broth over).
  3. Meanwhile, whisk together the lime juice, lime zest, honey, cilantro, and soy sauce. Set aside. (Tip: I like to make a little extra sauce because it is soo good!)
  4. Remove the pot from the oven. Sprinkle the rice lightly with salt. Sprinkle salmon with salt and pepper and place on top of rice, pressing in slightly. Arrange the broccolini around the salmon on top of the rice, pressing in lightly. Spoon about half of the honey-lime sauce over the salmon and the broccolini. Cover the pot firmly and return it to the oven. Bake for 8-10 minutes, until the fish flakes easily with a fork. Broccolini should be done too by this time (crisp-tender). Remove from the oven and drizzle the rest of the honey-lime sauce over the contents of the pot. Sprinkle additional cilantro, and serve everything from the pot. 

 If I have extra rice left over, it's pretty good in tacos or burritos the next day. Something about the lime and the cilantro is so yummy mixed with other taco/burrito-type ingredients!


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