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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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