Lemon Pilaf with Salmon
Source of Recipe
"Not Your Mother's Casseroles", by Faith Durand
4 1/2 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 medium onion -- diced
2 garlic cloves -- minced
2 1/2 cups long-grain white rice
zest and juice of 2 lemons
plus
1 lemon -- sliced, for serving
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper -- freshly ground
olive oil
1 pound salmon fillets
1/4 cup flat-leaf parsley -- chopped
Preheat the oven to 350 degrees F. and lightly grease the Dutch oven (3-quart or larger stove-top to-oven pot with lid) with olive oil.
In a medium-size saucepan, heat the chicken broth to boiling. Lower the heat and keep the broth at a light simmer.
Melt the butter in the Dutch oven over medium heat. When the butter foams, add the onion and garlic and cook, stirring frequently, for about 5 minutes, or until the onion is softened and fragrant. Add the rice and cook for another 2 minutes, stirring frequently. Pour in the hot chicken broth and stir in the lemon juice, lemon zest, bay leaf, salt, and pepper. Bring to a boil. Drizzle the top of the dish with olive oil.
Cover the baking dish with a lid or a double layer of aluminum foil and bake for 20 minutes or until all the liquid is absorbed and the rice is beginning to be tender.
Remove the lid or foil carefully, as there will be a great deal of hot steam in the dish. Lay the salmon across the top and bake, uncovered, for another 15 minutes, or just until done. Lift the salmon out onto a serving dish and fluff the rice with a fork. Garnish with lemon slices and chopped parsley. Serve immediately.
Makes 6 servings
Categories: Casseroles, Fish
Recipe typed for you by Judi Mae Phelps.
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