Salmon With Herbed Rice Recipes

Steps:

• 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 stir. Reduce heat, cover and simmer for 20 minutes.
• In a large 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.

Steps:

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Steps:

• 1. Heat up skillet with olive oil in it. Add butter allow to melt. Add in onion, garlic and tarragon. Cook for 2 minutes allowing onion to become tender and garlic aroma to lift.
• 2. Sprinkle a pinch of salt on each fillet meat side and place skin side down into skillet. Add lemon juice and white wine. Cook for 4 minutes and flip so that meat side is down. Cook for 4 more minutes. Turn again and cook checking every two minutes. Fish is done when meat is easily flaked with a fork. Remove from pan and set to rest meat side down, skin should easily peel off from fish with a fork. Reserve juices. Cover to keep warm.
• 3. In sauce pan substitute broth for water required to cook rice. In broth add 1 tablespoon olive oil, oregano, parsley, basil, sage and bay leaf and pinch of salt. Allow to come to boil and add rice. Allow to cook per time stated on rice directions.
• 4. In skillet heat up 1 T olive oil and melt butter. Add rice and stir til lightly coated with liquid and rice had been fluffed.
• 5. Spoon rice onto plate and place one salmon fillet on top of rice and lightly spoon 1 tsp of reserved juices over salmon and rice. Serve!

Steps:

• Place salmon in a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. In a small bowl, combine the wine, spreadable fruit and ginger; spoon over salmon. , Bake at 375° for 15-20 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 10 minutes. Add apricots; cover and cook 5-8 minutes longer or until liquid is absorbed and rice is tender. Stir in the parsley, chives and thyme. Serve with salmon. Sprinkle each serving with almonds.,