About halfway through this recipe from Food and Wine, I realized I had been tricked. Sure, I was in the fish mood, and the glaze—which balanced honey, soy, and lime—sounded delicious. But after ten minutes in the oven, I realized this was one of those "healthy" recipes.
You know, the kind of dish with very little fat, cooked with the minimum of fuss and pans. Man, I hate those. Please give me the most bewildering and confusing process possible! OK, actually I just worried that things looked a little too easy, and that something would get left behind.
And, to be sure, the broccolini don't get much love here. It's added to the pot halfway through and comes out totally bland and boring. Luckily the salmon fares better. The glaze helps give the broccolini a punch of flavor, even if I've had far better versions. Oddly it's the rice that tasted the best. I know that sounds like faint praise but it soaks up the chicken stock, picks up the flavor of the fish and the glaze, and comes out tasting rich and succulent. Not bad for a one-pot meal.
- Yield:4 people
- Active time: 10 minutes
- Total time:30 minutes
- 1 tablespoon olive oil
- ¾ cup shallots, sliced (from about 3 bulbs)
- 1 ½ cups basmati rice
- 3 ½ cups chicken broth
- ¼ cup fresh lime juice (from about 3 limes)
- 2 tablespoons grated lime zest
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped
- 4 teaspoons soy sauce
- 4 (5-6 ounce) salmon fillets
- 1 bunch broccolini, bottom inch trimmed
- Kosher salt and freshly ground black pepper
Adjust oven rack to lower middle middle position and preheat oven to 450 degrees. Pour oil into large dutch oven set over medium-high heat. When shimmering, add shallots and cook until soft and beginning to brown, stirring often with a wooden spoon, about three to four minutes.
Add rice and stir until evenly coated in oil. Continue to cook until rice turns chalky but not brown, about 1 minute. Add broth and bring to a boil. Cover dutch oven, turn off heat, and transfer to oven. Cook ten minutes.
Meanwhile, whisk together lime juice, lime zest, honey, cilantro, and soy sauce.
Remove pot from oven. Remove lid and examine rice. If all liquid has been absorbed, add another ¼ cup. Then nestle salmon fillets and broccolini in rice. Spoon 1 tablespoon glaze over each fillet. Season with salt and pepper. Cover return to oven until salmon is opaque and broccolini is tender, about 8 minutes.
Divide evenly between four plates, drizzle with remaining glaze, season with salt and pepper, and serve.