13 April 2013

Lemon-Thyme Salmon with Brown Rice and Dandelion Greens

Last week we had dinner at a friend's house. She made salmon, and Husband, who is not always a fan of fish that is not in the form of fish fingers (hold the custard) discovered that he could eat salmon and like it. Later that week as we were discussing what dinners we might eat, he pulled some salmon fillets out of the freezer and said I could do something with them, if I wanted. This dovetailed nicely with some rice cooker related research I'd been doing so I knew right away what I would do.

My rice cooker is not currently big enough for salmon fillets (though I expect to change that soon enough) so I baked the fish instead, along with the rice and dandelion greens because why make more work for yourself that you have to? The brown rice takes a long time to cook, so keep the salmon in the fridge until just before you need it.  Keeping it cold will prevent it from drying out during baking.

Lemon-Thyme Salmon with Brown Rice and Dandelion Greens

Lemon-Thyme Salmon with Brown Rice and Dandelion Greens
feeds 4-6

1 1/2 cups brown rice
2 cups water

1 pound salmon fillets (I used frozen.)
2 Tablespoons butter
1 whole lemon, preferably organic
2 Tablespoons fresh Thyme leaves
2 teaspoons coarse salt
1 bunch dandelion leaves, or other greens

Preheat oven to 375 degrees Fahrenheit.

Zest the lemon. In a small bowl, melt the butter together with the lemon zest, salt and thyme leaves. Use the microwave in 30 second bursts. Set aside.

Set the water to boil in a small pot or kettle. Spread the rice in a rectangular baking dish.

Rinse the greens and chop the leaves into 1-inch pieces. Chop the stem ends fine.

When the water boils, pour it over the rice. Arrange the salmon fillets over the rice, then cover with chopped greens.

Pour the butter mixture over the greens. Cover the pan tightly with aluminum foil and bake for one hour. 

After one hour, remove the baking dish from the oven, remove the foil and squeeze on the lemon juice.


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