Sunday, December 23, 2007

Herbed Salmon & Rice Pilaf Bake

I made this a long time ago, straight from an Allrecipes recipe for Baked Salmon. I wasn't too impressed, and thought the recipe was a good idea, but somewhat bland. I always meant to doctor it up, but never got around to it. Well, tonight was the night, and I made some changes to the recipe. Jon and I really like how it turned out!

Herbed Salmon & Rice Pilaf Bake

1 cup wild rice pilaf (I use Par Excellence Garden Harvest from Costco)
1/2 package fresh matchstick carrots (appx. 6 oz)
2 1/2 cups water
1 pound salmon filet
1/8 cup lemon juice
1/8 cup white wine
1 Tablespoon dried dill weed
1 Tablespoon dried rosemary
1 Tablespoon dried basil
1 Tablespoon ground mustard
1 Tablespoon lemon pepper
Salt (as desired)
Olive Oil

Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and carrots. Stir. Reduce heat, cover and simmer for 20 minutes.

In a large pan, add enough water (or wine, if you wish) to just wet the bottom of the baking dish. Lay the salmon fillet in the pan, pink side up. Brush with olive oil, and sprinkle with salt. Place cooked rice mixture around the outside of the fish. Sprinkle the lemon juice and wine 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 (please note, if you like less spices, don't use all the dried spice mixture; we like a lot of spices in our food). Cover with aluminum foil (if desired).

Bake in a preheated oven for 45 minutes or until the salmon is tender and flaky.

***Also, this certainly would all but destroy the health-conscious factor of the dish, but adds to the flavor...put a thin pat of butter on each piece of fish and atop the rice before baking.

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