MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Salmon & Dill Rice
 Categories: Seafood, Rice, Citrus, 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 cl Garlic; fine grated
      1 lg Lemon; zest of (about 1 ts)
      1 tb Mayonnaise
      1 tb Honey
    1/4 ts Ground turmeric
    1/4 ts Red-pepper flakes; more to
           - serve
      4    Salmon fillets (6 oz ea);
           - (1" at their thickest
           - parts), skin optional
 
  Place an oven rack in the center position and heat the oven to
  400 F/205 C. In a kettle or a small saucepan, bring 2-3/4 cups
  water to a boil.
  
  To a 9x13" baking pan, add the olive oil and spread it around the
  pan. Add the rice, 1 ts 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 ts 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.
  
  Recipe by Naz Deravian
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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