• NYT E-Z Dinner - 42

    From Dave Drum@1:3634/12 to All on Sun Jan 28 15:41:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Salmon & Dill Rice
    Categories: Seafood, Rice. citru, Herbs, Chilies
    Yield: 4 servings

    2 tb Extra-virgin olive oil
    1 1/2 c White basmati rice; rinsed,
    - drained
    Salt & black pepper
    4 oz Fresh dill; tough stems off
    - fine chopped (1 c)
    1/3 c Dried dill; more for
    - serving
    2 lg Garlic cloves; fine grated
    1 lg Lemon; zested (about 1 ts)
    1 tb Mayonnaise
    1 tb Honey
    1/4 ts Ground turmeric
    1/4 ts Red-pepper flakes; more to
    - serve
    4 (6 oz ea) salmon fillets (1"
    - thick at their thickest
    - parts), skin optional

    Place an oven rack in the center position and heat the
    oven to 400ºF/205ºC. In a kettle or a small saucepan,
    bring 2 3/4 cups water to a boil.

    To a 9" X 13" baking pan, add the olive oil and spread
    it around the pan. Add the rice, 1 teaspoon salt and the
    dill, and stir to combine. Spread the rice evenly across
    the pan. Add the boiling water, stir and cover tightly
    with foil. Place in the oven and bake until most of the
    water has been absorbed, 12 to 15 minutes.

    Meanwhile, in a small bowl, combine the garlic, lemon
    zest, mayonnaise, honey, turmeric and red-pepper flakes.
    Season both sides of the salmon fillets well with salt
    (about 1 1/2 teaspoons total) and pepper. Spread the
    mayonnaise paste on top (or flesh side) of the salmon

    Remove the pan from the oven and very carefully lift the
    foil. Place the salmon fillets on top of the rice, paste
    side up, reseal and place back in the oven. Bake until
    the rice is fluffy and the salmon is tender, 15 to 20
    minutes. Garnish with more fresh dill and red-pepper

    By: Naz Deravian

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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