Salmon With Rice and Asparagus

You just got home from work and you’re tired, cranky and you now have to figure out what to make for dinner that is fast, easy and, it goes without saying, tasty….go no further. Try this. It should take 30 minutes to make. What could be easier…oh., by the way, it takes one dish.

Am I good to you or what……damn I can do this!

• 1/4 cup fresh lime juice
• 2 tbsp. grated lime peel
• 2 tbsp. liquid honey
• 2 tbsp. flat leaf parsley, chopped
• 4 tsp. soy sauce
• 1 tbsp. olive oil
• 2 large shallots, sliced
• 1  1/2 cups basmati rice
• 3  1/4 cups chicken broth
• 4 x 5-6  oz. salmon fillets
• 1 bunch fresh asparagus, trimmed

Preheat oven to 450 degrees. Whisk together the lime juice, zest, honey, 2 tbsp. of the parsley and soy sauce in a small bowl and set aside.

Heat the oil in a large, deep skillet with a lid (oven proof) and saute the shallots until golden and starting to soften (5 minutes). Stir in the rice and add the broth. Cover with the lid and place in the oven and bake for 10 minutes. The rice will be almost cooked and most of the broth should be absorbed. If dry, add more broth 1/4 cupful at a time.

Remove from the oven and lightly sprinkle salt over the rice. Season the salmon fillets and arrange over the rice, pressing lightly . With a spoon, try to tuck the asparagus into the rice to be anchored. Drizzle the dressing over the fillets. Cover and return to the oven. Bake for another 8-10 minutes until the salmon is just opague in the center and the asparagus is crisp-tender.

Drizzle the remaining dressing over the fish and sprinkle with some chopped parsley.

Serve with warm rolls and butter. Did I mention a glass of Pinot Gris would be a perfect addition? I thought so…