Lime and Honey Glazed Salmon
This is a one pan dish dinner. Give the rice a head start, and the fish gets baked on top of the rice with vegetables and a glaze sauce. It’s delicious! - Jen
4 (6oz) Salmon Fillets (skinless and deboned)
¼ cup Lime juice
2 Tbsp Lime zest
2 Tbsp Honey
2 Tbsp Cilantro (chopped)
4 tsp Soy Sauce
1 Tbsp Olive oil
3 Shallots (chopped)
11/2 cups Basmati Rice
31/4 cups Chicken Stock
1 Bunch Broccolini (bottom inch trimmed and stalk separated if needed)
1. Preheat oven to 450F. Whisk lime juice, lime zest, honey, 2 tbsp cilantro and soy sauce in a small bowl. Reserve.
2. Heat oil in a large deep ovenproof skillet over medium high heat. Saute shallots for 3 minutes, then stir in rice. Next, add the stock and bring to boil. Cover skillet with a tight fitting lid and place in the oven to bake for 10 minutes. After 10 minutes, the rice should be almost cooked through and most of the stock should be absorbed. If the mix happened to look dry, add more stock ¼ cup at a time.
3. Remove skillet from oven and season rice with salt and pepper. Season salmon fillet with salt and pepper and place on top of the rice pressing down lightly. Tuck broccolini pieces in and around the salmon. Spoon 1-2 Tbsp of the lime sauce mixture over the salmon. Cover skillet and return to the oven. Bake until the salmon is opaque in the center and the broccolini is crisp-tender. This should take about 7-9 minutes.
4. Lastly, drizzle remaining lime sauce mix over the fish and rice, and serve from the skillet.