Salmon Fillets With Lemon Rice Recipes

LEMON RICE WITH CRISPY SALMON

Steps:

• Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
• Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; season all over with salt and pepper.
• In large, heavy-bottom skillet, heat oil over medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.
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SALMON FILLETS WITH LEMON RICE

Steps:

• For the rice, rinse under cold running water. Bring the lemon rind, juice and stock to the boil in a saucepan. Add the rice and tomatoes and simmer for approx 12-15 mins. Season with plenty of black pepper if you like. Becareful not to let it boil dry, stir frequently.
• Meanwhile mix the parsley, lemon rind and chilli flakes together and press on to the top of the salmon fillets. Pre head the grill to a medium heat. Then drizzle with the oil and cook the fillets.
• Just before the rice is ready, stir in the red onion, parsley, sweetcorn and peas. Warm these through. At this point add the feta to the top of the fillets and grill until golden in colour.
• Remove the rice from the heat and stir in the creme fraiche.
• Spoon the rice mixture on to plates and top with the salmon fillets

SALMON FILLETS WITH LEMON-THYME SAUCE

Steps:

• Preheat oven to 375°F. Arrange salmon on baking sheet and season with salt and pepper. Bake until just cooked through, about 20 minutes.
• Meanwhile, boil next 5 ingredients in heavy medium saucepan over high heat until mixture is reduced to generous 1/2 cup, stirring occasionally, about 12 minutes. Strain sauce into heavy small saucepan, pushing hard on solids to release as much liquid as possible. Set saucepan over very low heat and whisk in butter 1 piece at a time. Whisk in lemon juice; season sauce to taste with salt and pepper.
• Transfer salmon to plates. Spoon sauce over and serve.

SALMON FILLETS AND LEMON BUTTER SAUCE

Steps:

• Season salmon fillets with salt, pepper, garlic powder and thyme. Turn salmon over and repeat. Using your hands, rub seasoning into salmon. Let marinate for a minimum of 10 minutes.
• In medium non-stick skillet heat oil over medium to high heat.
• Add salmon and cook for 4 minutes.
• Gently turn salmon over and repeat.
• While waiting for your salmon to cook, microwave butter until melted. Usually about 30-40 seconds.
• Add lemon juice to melted butter and mix.
• Remove salmon from pan and place on dish.
• Spoon lemon butter sauce over the top of each salmon fillet.
• Suggestion:.
• Serve with warm rice and add a side of freshly steamed veggies such as fresh cut green beans and sliced almonds.

SALMON & LEMON RICE PASTRY PARCEL

Steps:

• Boil 2 of the eggs in a small pan of water for 8 mins. Cool under cold water, peel and quarter. In a large bowl, mix the rice, crème fraîche, parsley, capers, spring onions, salmon and peppers. Season well.
• On a lightly floured surface, divide the pastry into 2, then roll out each piece to a rectangle about 27 x 21cm, making one slightly larger than the other. Lay the smaller rectangle on a baking sheet and spoon the rice mix on top, leaving a small border around the edge. Nestle the egg quarters in the rice. Brush the pastry edge with a little beaten egg, then top with the remaining pastry and seal the edges well with a fork. Trim any excess pastry. Chill for 15 mins. Meanwhile, heat oven to 220C/200C fan/gas 7.
• Brush the parcel all over with beaten egg and make a small slit in the top. Bake for 25 mins until golden and hot. Serve in slices with new potatoes, if you like.

CITRUS SALMON FILLETS WITH SALSA

Steps:

• For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.

LEMONY SALMON FILLETS WITH ASPARAGUS, SWEET BEET SAUCE, AND LEMON-THYME RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add the crushed garlic clove, the lemon zest, thyme, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 1/2 cups of the chicken stock and bring to a boil, then cover the pot and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• In a shallow dish, combine the lemon juice, 1 tablespoon of the EVOO, and about 1/2 teaspoon of freshly ground black pepper. Add the salmon fillets and turn them around in the mixture until all the fillets are completely coated. Let the salmon sit while you prepare the beets and get the asparagus going.
• Fill a large skillet with about a 1/2 inch of water. Place the skillet over high heat with a lid or some aluminum foil on top to bring it up to a boil faster. Once it is boiling, add a little salt and the trimmed asparagus. If you have pencil-thin asparagus about 2 minutes will do the trick; if you have thick asparagus then 3 to 4 minutes. You want them to be tender but to remain bright green and keep a bite to them. Once cooked, drain and run them under cold water to stop the cooking. Reserve the asparagus.
• While the asparagus is cooking, with a paring knife, peel the skin from the beet. You might want to place some paper towels on your cutting board to avoid beet-juice stains. Once the beet is peeled give your knife, your cutting board, and the peeled beet a rinse to make it a no-stray-grit zone. Using the large hole side of a box grater, grate the beet over a plate. Or, use the grating attachment on your food processor. (I can't find mine.)
• Preheat a nonstick skillet over medium high with 2 tablespoons of the EVOO. Remove the salmon from the lemon mixture and season it with a little salt. Add the salmon to the hot skillet and cook it on each side for 3 to 4 minutes, or until just cooked through.
• While the salmon is cooking, return the skillet you cooked the asparagus in to the stove over medium-high heat, add the remaining 2 tablespoons of EVOO, and when the oil is hot add the grated beets, chopped garlic, and onions. Season with a little salt and pepper. Cook for about 4 to 5 minutes, or until the beets are sneaking up on getting tender, stirring frequently. Add the white wine and cook for 1 minute. Add the remaining 1/2 cup of chicken stock and bring it up to a bubble, then simmer for 2 to 3 minutes, or until you only have about 1/2 cup of liquids left in the skillet. Add the reserved cooked asparagus and heat through. Turn the heat off and add the basil and the butter, then stir it until the butter melts.
• Add the chopped parsley to the rice. Using a fork, fluff the rice. While you are fluffing, keep your eyes peeled for the clove of garlic, fish it out, and discard.
• To serve, arrange the salmon fillets on 4 serving plates and top them with some of the beet sauce and asparagus. Serve the rice alongside.

LEMON DILL SALMON FILLET

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
• Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
• Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
• Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
• Serve steamed potatoes, green beans, and tartar sauce alongside salmon.