Honey-Lemon Glazed Salmon With Buttery Ginger Rice
Salmon fillets, lightly flavored with fragrant ginger, lemon, honey and a touch of garlic make a nice choice for a simple, healthy weeknight meal. Served with the buttery, ginger-scented basmati rice, this meal is satisfying without being heavy.
- 1 to 1-1/4 lbs salmon fillet, skin removed
- Salt and freshly ground pepper
- 2 teaspoons freshly grated ginger
- 2 tablespoons orange-blossom honey
- 2 tablespoons freshly squeezed lemon juice
- 2 clove garlic, finely chopped
- Zest of 1 lemon
- For the rice:
- 4 tablespoons butter
- 2 tablespoons fresh ginger, very finely chopped
- 2 clove garlic, very finely chopped
- 3 cups cooked basmati rice
- 1 teaspoon salt
- 1/2 cup green onion, chopped
- 2 tablespoon cilantro, finely chopped
- 2 tablespoon freshly squeezed lemon juice
Steam the basmati rice and allow to cool slightly.
Preheat the oven to 400°F. Coat a shallow baking pan with nonstick spray. Cut the salmon into 4 serving sized pieces, arrange on the foil and season lightly with salt and pepper on both sides.
In a small bowl, combine the grated ginger, honey, lemon juice, garlic and lemon zest. Drizzle over both sides of the salmon fillet, rubbing the mixture in with the back of a spoon. Allow to stand at room temperature for about 5 minutes. Place the fish in the oven and bake for 8 to 10 minutes, until barely opaque in the center.
Heat the butter in a large non-stick skillet over medium heat. Add the ginger and garlic and sauté until fragrant, 2 to 3 minutes. Add the rice and salt, combine thoroughly with the butter-ginger mixture and heat through. Stir in the green onion and cilantro, drizzle with the lemon juice and plate alongside a portion of salmon.
Makes 3 servings
For an easy side dish, roast some fresh asparagus drizzled with a bit of sesame oil, salt and pepper at the same time you are roasting the salmon. The timing should work out nicely.