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.Â Basmati rice cooked with shallots in chicken broth, broccolini, and salmon — everything comes out perfectly and ready to serve straight from the pan.Â Just make sure your pan and lid are oven-proof to 450 degrees.
Wow, that was fast — wasn’t this the recipe of the day just yesterday?
Yep — I told you I wanted to make it…
Well it looks and smells incredible!
I like that’s it’s all done in one pan — can’t get much easier than that!
Oooh, more shallots this way, please.
Again, another dish that proves cilantro makes everything better.
Totally — I like the sauce on the salmon.
Lime, soy, agave, and cilantro…
…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 450Â°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 sautÃ© 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.