Lime and Honey-Glazed Salmon with Basmati and Broccolini

I wanted to start working on cooking proteins more. Bao and Anh 2 Mike says the flavor is good but I think I learned something today...I don't like salmon. I only like salmon raw or cooked. I just don't like the taste of cooked salmon...and I cooked it perfectly, not overcooked at all (according to the difficult critics, Anh 2 Mike and Bao).

But if you like salmon, this is a good recipe. I learned that the rice took 10 minutes to cook before adding the salmon in my oven.

Ingredients:
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey (I put a lot more than 2 tbsps...more like 5. lol)
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

Preparation:
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

Credits:
Bon Appétit
October 2009
by The Bon Appétit Test Kitchen