I’ve been on a bit of a salmon kick recently. I’ve been buying it every time I go to the store, and I’ve been ordering it obsessively at restaurants all spring. I find salmon to have a very distinct odor and flavor, and I think that might be what attracts me to it. This week I found myself with two salmon filets and no idea of what to do with them. So I dug around my kitchen and got a bit creative.
What you’ll need:
5 oz salmon filet
Brown Basmati Rice
Old Bay Seasoning
Unsalted Butter, softened
Preheat the oven to 350F. Drizzle the salmon filet with olive oil. Season with salt and pepper. Place into a roasting pan and place into the oven. Cook for about 10 to 12 minutes. I like my salmon cooked medium, but if you like yours more done, add a little bit more time.
To make the compound butter, add the softened butter into a bowl and mix with the Old Bay seasoning and fresh dill.
For the asparagus, bring a pot with water up to a boil. Season the water with salt and add the asparagus. Blanch the asparagus for 3 to 5 minutes, then drain into a colander. Shock the asparagus in an ice water bath to stop the cooking process. Remove the asparagus from the ice water. Heat a saute pan with a Tbsp of butter. Saute the asparagus for about 2 minutes and season with salt and pepper.
In a pot, bring the vegetable stock up to a boil. Once boiling, add the basmati rice and turn the heat down to a medium-low setting. Place the lid on top and cook until the rice is done, about 30 minutes. Fluff with a fork when done and add the juice of one lemon.
On a plate, spoon about ½ cup of the rice into the center. Lay about 4 asparagus sprigs across the rice. Place the salmon just on top of the asparagus. Add 2 Tbsp of the compound butter on top of the salmon and let the heat of the salmon melt the butter.
Oven Roasted Salmon with Asparagus, Brown Basmati Rice, and Old Bay Compound Butter
5 5 oz salmon fillets
2 Tbsp olive oil
Salt, to taste
Pepper, to taste
1 stick unsalted butter, softened
3 Tbsp Old Bay Seasoning
3 Tbsp fresh dill, lightly chopped
1 bunch asparagus
½ cup brown basmati rice, uncooked
2 cups vegetable stock
Juice of 1 lemon
- Preheat oven to 350F. Drizzle the salmon fillets with olive oil and season with salt and pepper. Place onto a roasting pan and cook for 10 to 12 minutes, for a medium center. For a more well done salmon, add a few more minutes.
- To make compound butter combine the stick of unsalted butter, Old Bay seasoning, and fresh dill in a bowl. Set aside.
- Bring a pot of water to a boil and season the water with salt. Blanch the asparagus in the water for 3 to 5 minutes. Drain into a colander and then shock in an ice bath. Remove from the ice bath immediately. In a saute pan, melt about 1 Tbsp of butter. Saute the asparagus in the butter for about 2 minutes. Season with salt and pepper.
- For the rice, bring the vegetable stock to a boil, add the rice and cover the pot with a lid. Turn the heat down to a medium-low setting and cook the rice for 30 minutes. Fluff with a fork when done and add the juice of the lemon.
- To plate, add about a ½ cup of cooked rice into the center of the plate. Lay about 4 to 5 asparagus sprigs across the rice. Place a salmon filet on top of the asparagus. Add a Tbsp or two of the Old Bay compound butter to the top of the salmon. Let the heat of the salmon melt the butter.