Lemon Saffron Salmon With Dill Rice Recipes

SALMON WITH DILL SAUCE & LEMON RISOTTO

Steps:

• In a small bowl, mix sauce ingredients. Refrigerate, covered, until serving., In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallot; cook and stir until tender, 1-2 minutes. Add rice and garlic; cook and stir until rice is coated, 1-2 minutes., Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer; cook and stir until broth is absorbed. Add remaining broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in lemon zest and pepper., Meanwhile, sprinkle fillets with salt and pepper. In a large skillet, heat oil over medium heat. Add fillets; cook until fish just begins to flake easily with a fork, 6-8 minutes on each side. Serve with sauce and risotto.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

SALMON WITH LEMON AND DILL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

LEMON SAFFRON SALMON WITH DILL RICE

Steps:

• Preheat the oven to 400°F (205°C). Place the four pieces of salmon in a baking dish; put 2 tbsp of olive oil or organic butter and season it with salt and ground pepper (red or black). Spread the minced garlic on both sides of the salmon.
• Crush 1 tsp. Saffron threads to turn it into powder. Add 1 tbsp + ½ tsp of warm water and stir it until there is an intense sunset orange hue; making sure that most of the saffron is dissolved.
• Slice 2 lemons in half and squeeze the juice into the bowl or cup that you have the stirred saffron. Pour the liquid over the salmon and turn it over to get the liquid on both sides. Let it sit at room temperature for 15 minutes.
• In the meantime that the salmon is being marinated, prepare the rice. Cut the 1 cup of dill leaves as small as possible, set aside for later use. Rinse 1 cup of rice under cold running water.
• Transfer the rice to a saucepan and add the remaining olive oil or butter (3 tbsp.), 1 tsp of salt, and 2 cups of room-temperature water. Stir the saucepan after. Bring the rice to a boil, and then reduce the heat. Make sure to stir occasionally until most of the water is absorbed and the rice has become mostly tender.
• Reduce the heat to low and cover the rice with the saucepan lid. Cook for 10-15 minutes until it becomes tender and fluffy. Let it sit for 5 minutes to cool down and it is ready to serve.
• As the rice is being prepared, start cooking the salmon. Turn the fillets until the interior is light pink. Cook for about 15 minutes on both sides.
• Cut the ¼ cup of parsley leaves. Spoon 1 cup of Greek yogurt into a bowl.
• The dish is ready to be served. Cut the remaining lemon into four slices and serve these wedges alongside the yogurt.

LEMON-SAFFRON SALMON WITH DILL RICE

Steps:

• 1. Preheat oven to 400°. Pat four 6-8 oz. skin-on salmon fillets dry with a clean kitchen towel or paper towels. Place in a large glass or ceramic baking dish; drizzle with 2 Tbsp. extra-virgin olive oil and season all over with kosher salt and freshly ground black pepper. Rub salmon to coat and arrange skin side down.
• 2. Crush 1 tsp. saffron threads in a mortar and pestle (a small bowl and the handle of a wooden spoon also work well) until it's mostly powder (it's okay if it's not perfectly powdery). Transfer to a small bowl and pour in 1 Tbsp. plus 1½ tsp. warm water. Stir until an intense sunset-orange hue and most of the saffron is dissolved (it will look like little crimson dots floating in an orange pool). Cut 2 lemons in half and squeeze juice into bowl, using your hand or a sieve to catch any seeds. Pour liquid over salmon, then turn fillets skin side up. Let sit at room temperature at least 15 minutes or until you're at a stopping point with the rice.
• 3. While the salmon is marinating, make the rice. Using a chef's knife, finely chop 1 cup dill leaves with tender stems as small as possible; set aside. Place 1 cup high-quality basmati rice in a fine-mesh sieve and rinse under cold running water, using your hand to agitate rice until water runs mostly clear. Shake off excess water.
• 4. Transfer rice to a small saucepan and add remaining 3 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 cups room-temperature water; stir to combine with a wooden spoon. Bring to a boil, then reduce heat and stir in reserved dill. Simmer, stirring occasionally, until most of the water is absorbed and rice is mostly tender with a still-hard center, 5-8 minutes. (Taste a few grains to check!)
• 5. While the rice is cooking, cover saucepan lid with a kitchen towel, securing it at the top with a rubber band or an elastic so that it won't fall down. (A sheet or two of paper towels, making sure the sides won't drape down near any flames, will also work.)
• 6. Reduce heat to low. Cover rice with towel-lined lid and cook until tender and fluffy, about 10 minutes. Remove from heat, fluff with a fork, and let sit, covered, at least 5 minutes or until ready to serve.
• 7. While the rice steams, cook the fish. Turn fillets skin side down and roast until exterior is opaque and interior is a light pink, 15-18 minutes.
• 8. Coarsely chop ¼ cup parsley leaves with tender stems. Cut remaining 1 lemon into quarters. Spoon 1 cup plain thick yogurt (such as labneh, skyr, or Greek) into a bowl.
• 9. Divide rice among plates and top with salmon; sprinkle parsley over. Serve with lemon wedges and yogurt alongside, as well as any leftover sauce in the baking dish.

ROASTED DILL SALMON

Steps:

• Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don't disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.
• Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.
• Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.