Kitchen Crafts 'n' More

Wednesday, October 11, 2006 Shannon's Healthy Baked Salmon Recipe

Shannon's Healthy Baked Salmon Recipe
Shanon D. writes: "This is a Shannon original, so if you don't like it...ZIP IT! ;-)"
We'll love it, Shannon, I promise! hehe

1 cup brown rice (Basmati, Saffron, White...whatever your fave is)
2 1/2 cups water
1 pound salmon fillet
1/4 to 1/2 cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
2 teaspoon lemon pepper
Foil lined pan--make sure the foil hangs out on all sides so when you cover it with foil, it makes a sort of "bag".

DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large, foil lined pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice. In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil. Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Some people have said they don't like the rice cooked with the fish because the OJ makes the rice taste different. Serve it on the side if you prefer. We liked it in the dish. We also added 3 cups of baby carrots to the pan. It all cooked together and tasted great. We served this with some steamed asparagus, and for dessert we had some fresh fruit, broiled with a bit of coconut and almond butter on top. It was so good, and it was really healthy, too!

Posted by HappySlob :: 9:09 AM :: 0 comments

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