Mediterranean Salmon
Mediterranean Salmon served over Greek Salad, Couscous and an Olive + Caper Salsa
INGREDIENTS
2 tbsp extra-virgin olive oil
1 small yellow onion, diced
3 garlic cloves, minced
1 tsp kosher salt
1/4 tsp ground pepper
1 tbsp dried dill
¼ tsp chili flakes
1 tbsp chicken stock paste
1 cup basmati rice
2 cups boiling water
½ cup light / 10% cream
2 tbsp plain cream cheese
4 filets BC Salmon
1 ½ tsp kosher salt
¾ tsp garlic powder
¾ tsp onion powder
½ tsp ground pepper
2 tsp dried dill
Lemon dill cream sauce:
2 tbsp butter
¼ cup finely chopped yellow onion
1/2 cup white wine
1 cup heavy cream
3/4 tsp kosher salt
1/4 tsp ground pepper
1 tsp garlic powder
2 tbsp lemon juice
2 tbsp chicken broth or water
2 tbsp minced fresh dill
1 tsp Lemon zest
Garnishes: sliced lemon, fresh dill
INSTRUCTIONS
Preheat the oven to 375F.
Add 2 tablespoons of olive oil to a large oven safe skillet over medium heat.
When the pan is hot, add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper, dried dill and chili flakes. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
Stir in the chicken stock paste, boiling water, cream and cream cheese and bring to a simmer. Once simmering, cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake for 25 minutes.
While the rice is baking, prepare the salmon filets. Mix together the 1 ½ tsp kosher salt, ¾ tsp garlic powder, ¾ tsp onion powder, ½ tsp ground pepper and 2 tsp dried dill. Season the salmon with the mixture, dividing between the 4 salmon filets.
After the rice has been in the oven for 20 minutes, remove from the oven and remove the foil or lid.
Fluff the rice mixture a bit with a fork and then nestle the salmon filets on top of the rice. Bake uncovered for 12-15 minutes or until the fish is cooked through and rice is tender and cooked through too.
While the salmon is baking, make the lemon dill cream sauce: Add the butter to a medium frying pan or pot and turn to medium heat. Once the butter is melted, add the finely chopped onion and cook for 3-4 minutes until softened. Add the white wine to deglaze the pan; cook for 2-3 minutes until slightly reduced. Whisk in the cream, salt, pepper, garlic powder, lemon juice and water or chicken broth until combined and turn to medium-low heat. Simmer for 4-5 minutes, stirring often until slightly thickened. Finally stir in the lemon zest and fresh dill and remove from the heat.
Serve rice and salmon filets on a plate with a drizzle of the lemon dill cream sauce. Alternatively, drizzle all of the lemon dill cream sauce over the salmon filets and rice when it comes out of the oven and then serve. Garnish with fresh lemon slices and more fresh dill.
Recipe by Maria Koutsogiannis | @foodbymaria
