Lemon Saffron Salmon With Dill Rice Food

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.

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.

GRILLED SALMON WITH LEMON-DILL SAUCE

Steps:

• 1.Spray a grill grate with cooking spray or brush with oil.
• 2.Heat a gas or charcoal grill.
• 3.Brush the top of the salmon with the olive oil; sprinkle with the salt and pepper.
• 4.Grill over medium heat, skin side up, for 3 minutes.
• 5.Using a broad spatula, turn the fish over; grill for 5 to 7 minutes or until the salmon flakes easily with a fork.
• 6.Meanwhile, in a medium bowl, mix all of the remaining ingredients. Serve the sauce over 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.

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.

LEMON DILL RICE

Steps:

• Heat the olive oil in a saucepan.
• Saute the chopped onion for 1 minute.
• Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
• Add the rest to the ingredients and bring to boil.
• Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
• Fluff well with a fork, replace the lid and let sit for 5 minutes.
• Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.