Subj : NYT E-Z Dinner

Subj : NYT E-Z Dinner - 42
To : All
From : Dave Drum
Date : Sun Jan 28 2024 15:47:00

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)
+=OR=+
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
fillets.

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
flakes.

By: Naz Deravian

Yield: 4 servings

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

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