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    25th September 2009

    Lime-and-Agave-Glazed Salmon with Basmati and Broccolini

    posted in Main Dishes |

    skilletsalmon

    This super-easy one-skillet meal is based on one found at Epicurious, only I swapped out honey for agave nectar, because that’s what we had on hand.  Basmati rice cooked with shallots in chicken broth, broccolini, and salmon — everything comes out perfectly and ready to serve straight from the pan.  Just make sure your pan and lid are oven-proof to 450 degrees.


    Lisa says:
    Wow, that was fast — wasn’t this the recipe of the day just yesterday?

    Chris says:

    Yep — I told you I wanted to make it…

    Lisa says:

    Well it looks and smells incredible!

    Chris says:

    I like that’s it’s all done in one pan — can’t get much easier than that!

    Lisa says:

    Oooh, more shallots this way, please.

    Chris says:

    Again, another dish that proves cilantro makes everything better.

    Lisa says:

    Totally — I like the sauce on the salmon.

    Chris says:

    Lime, soy, agave, and cilantro…

    Lisa says:

    …okay, I’m done talking. I’m ready to inhale the rest of this.

    Lime-and-Agave-Glazed Salmon with Basmati and Broccolini
    2 tbsp fresh lime juice
    1 tbsp finely grated lime peel
    1 tbsp agave nectar
    1 tbsp chopped fresh cilantro plus additional for garnish
    2 tsp soy sauce
    1/2 tbsp olive oil
    1/3 cup sliced shallots (about 2 medium)
    3/4 cup basmati rice
    1 1/2 cups (or more) low-salt chicken broth
    2 6-oz skinless salmon fillets
    1 small bunch broccolini, trimmed, stalks separated if necessary

    Preheat oven to 450°F. Whisk lime juice, lime peel, agave nectar, 1 tbsp cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 1 1/2 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in 2 extra tbsp broth at a time if dry).

    Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

    2 Servings

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    This entry was posted on Friday, September 25th, 2009 at 8:21 pm and is filed under Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

    There is currently one response to “Lime-and-Agave-Glazed Salmon with Basmati and Broccolini”

    1. 1
      On September 26th, 2009,Anh said:

      This sounds like a perfect dinner! Will try it soon.

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