This is one of my go-to recipes. It’s easy (especially if you keep wild pacific salmon in the freezer) and tasty.
Ingredients (this recipe serves 2):
Frozen or fresh salmon
1/4 cup maple syrup
2 tbsp grainy dijon mustard
2 green onions, chopped
1 1/2 cups rice
1 1/2 cups broth (chicken or vegetable)
2 sprigs tyme, chopped
1 sprig rosemary, chopped
2 fresh sage leaves, chopped
2 tbsp chopped chives
- Heat oven to 375.
- In baking dish, place salmon skin side down.
- In small bowl, combine mustard and syrup. Brush over salmon. Top with chopped green onions.
- Bake until cooked, about 20 minutes if frozen (less if fresh. Time will change depending on fish size as well)
- Cook rice according to directions, depending on what kind it is and how long it may take. Instead of water as directed on the package, use broth. Add chopped herbs before cooking. (note: I often add frozen peas or corn too!)
Optional: I sauteed spinach with olive oil, salt and pepper while salmon and rice were cooking. For plating, I placed cooked spinach on the bottom, followed by a scoop of rice and topped with salmon filet.