This simple fish dinner is infused with orange juice for a subtle kick of citrus flavor.
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- Yields:
- 4 serving(s)
- Total Time:
- 35 mins
- Cal/Serv:
- 555
Ingredients
Rice
- 1 tsp.
grated orange zest
- 1/2 c.
fresh orange juice
- 1 tsp.
low-sodium soy sauce
Kosher salt
Pepper
- 1 c.
long-grain white rice, rinsed
Salmon
- 2 tbsp.
lemon juice
- 2 tbsp.
honey
- 2 tbsp.
unsalted butter, melted
- 1 tbsp.
paprika
- 2
cloves garlic, pressed
Kosher salt
Pepper
- 1 1/4 lb.
salmon fillet
- 1/4 c.
flat-leaf parsley, chopped
Directions
- Step 1Heat oven to 400°F. In a small pot, combine orange zest and juice, soy sauce, 1 1/2 cups water, and 1/4 teaspoon each salt and pepper and bring to a boil. Stir in rice and return to a boil, then reduce heat and simmer, covered, until all the water is absorbed and rice is tender, 20 to 24 minutes.
- Step 2Meanwhile, in a small bowl, whisk together lemon juice, honey, butter, paprika, garlic, and 1/4 teaspoon each salt and pepper.
- Step 3Place salmon, skin side down, on a parchment-lined baking sheet. Drizzle lemon-butter mixture over top, making sure salmon is coated completely. Sprinkle with half of parsley and bake until salmon is opaque throughout, 12 to 18 minutes.
- Step 4Fluff rice with a fork and serve with salmon; sprinkle with remaining parsley.
PER SERVING 555 CALORIES, 23 G FAT (6.5 G SATURATED), 34 G PROTEIN, 365 MG SODIUM, 55 G CARB, 2 G FIBER
COST PER SERVING $3.00
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