Spicy Honey Baked Salmon With Dill Rice
Luscious is the word that comes to mind.
Ingredients
For the sauce:
- 1 tablespoon mayonaise
- 1 tablespoon hot honey spicy hot, not temperature hot, or use regular raw honey with ground cayenne pepper to taste
- 2 tablespoons garlic minced
- zest of 1 lemon
- 1/4 teaspoon lemon juice
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
For the fish:
- 3/4 pound Atlantic salmon fillet skin removed
- salt and pepper to taste
For the rice:
- 2 cups cooked jasmine rice
- 1/4 teaspoon kosher salt
- 2 tablespoons fresh dill minced
For the greens:
- 1 tablespoon olive oil
- 2 1/2 cups mixed greens I used chard and radish greens chopped with their stems thinly sliced
- 3 scallions sliced thinly on the diagonal
- short squeeze of lemon
- salt and pepper to taste
Garnish suggestions:
- arugula, dill, or other herbs, edible flowers, sliced Fresno or Serrano peppers, sliced scallions, or any other way you wish to garnish
Instructions
- With a rack placed in the center of your oven, preheat the oven to 400 F.
For the sauce:
- In a small bowl, mix the mayonnaise, hot honey, garlic, lemon zest, lemon juice, turmeric, black pepper, and crushed red pepper flakes. Set aside.
For the fish:
- Season the fish on both sides with salt and pepper, and place it in the center of a parchment lined baking dish. Slather the sauce over the top and bake for 15 to 20 minutes.
For the rice:
- While the fish is cooking, cook the rice per manufacturers instructions, then combine 2 cups of hot cooked rice with the salt and dill and blend thoroughly. Keep warm on a low burner.
For the greens:
- While the fish is cooking for its last 5 minutes, heat the oil in a sauté pan over medium and add the scallions, tossing them around every once in a while for a minute or so. Add the greens, season with salt and pepper and toss them around so they are coated with oil. Cook greens for a few minutes until they become softened, but not browned. Taste for doneness and seasoning, remove the pan from the heat, and set aside.
Putting it all together:
- On a large platter, scatter rice along the edges and center of the dish, pile greens in the center of that and spread them out a bit towards the edges. Place the fish across the greens and scatter the garnishes over the top.