Tuesday, October 13, 2015

Barbecue Roasted Salmon & Herbed Basmati Rice

I made this for dinner last night, and it was so good...I thought the salmon and rice paired really well together, and I added Ina Garten's Parmesan-Roasted Broccoli as another side. It's quickly becoming one of my favorites!
 

The salmon was both sweet and spicy and cooked perfectly in the oven.
 
Barbecue Roasted Salmon
{Cooking Light magazine}
 
1/4 cup pineapple juice
2 tablespoons fresh lemon juice
4 (6-ounce) salmon fillets
2 tablespoons brown sugar
4 teaspoons chili powder
2 teaspoons grated lemon rind
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Cooking spray
Lemon wedges (optional)
 
1. Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
2. Preheat oven to 400°.
3. Remove fish from bag; discard marinade. Combine sugar and next 5 ingredients (through cinnamon); rub over fish. Place fish in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 400° for 12 minutes or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired.
 
///
 
I love basmati rice and found this recipe when I googled, you guessed it, basmati rice recipes. Ina Garten can do no wrong. In fact, I'd like to be her when I grow up. The fresh herbs in this recipe added such good flavor.
 
Herbed Basmati Rice
{Ina Garten}
 
1 cup basmati rice
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper
 
Combine the rice, 1 3/4 cups water, salt, and butter in a saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
 
///
 
I've posted the Parmesan-Roasted Broccoli before, but here it is again. This time I did use pine nuts because I found some that weren't crazy-expensive! A friend recommended I try the salad toppings aisle, which I did, and I found these...they were a fraction of the price of the regular, jarred pine nuts, and there were a lot more in the bag.
 
 
Parmesan-Roasted Broccoli
{Ina Garten}
 
4 to 5 pounds broccoli
4 garlic cloves, peeled and thinly sliced
Good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
3 tablespoons pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
2 tablespoons julienned fresh basil leaves (I omitted basil from mine)
 
Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
 
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.