Recipe: at dinner Lemon salmon with rice and tenderstem broccoli

Recipe: at dinner Lemon salmon with rice and tenderstem broccoli Delicious, fresh and tasty.

Lemon salmon with rice and tenderstem broccoli. Lemon salmon with rice and tenderstem broccoli. When buying tenderstem broccoli look for firm stems and crisp florets. When buying tenderstem broccoli look for firm stems and crisp florets.

The broccoli, the salmon, the hint of Dijon…all of it.

I always eat too much of it when I make it!

This broccoli rice casserole is a perfect one dish, one bowl, super quick and easy meal to throw together.

You can cook Lemon salmon with rice and tenderstem broccoli using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Lemon salmon with rice and tenderstem broccoli

1. Prepare 1 of Salmon fillet.

2. You need 1/2 of Lemon.

3. It’s 125 g of Basmati rice.

4. You need 50 g of Peas.

5. Prepare 70 g of Tenderstem broccoli.

6. You need 1/2 of Avocado.

7. You need 1 tbsp of soy sauce.

8. Prepare of Butter.

9. It’s of Oil.

10. It’s of Salt.

11. It’s of Baking parchment or foil.

Glazed Salmon With Broccoli Rice Glazed Salmon With Broccoli Rice.

The trick is that the salmon is broiled, meaning a quick cooking time, buttery flaky results, and no fishy smell in the kitchen..

We baked this salmon & broccoli in foil 'pouches' for easy cleanup.

Drizzled the salmon with salt, pepper, and a pat of butter.

Lemon salmon with rice and tenderstem broccoli instructions

1. Preheat the oven to 170°C.

2. Slice up lemon and cut in half lengthways the broccoli.

3. Place a sheet of baking parchment on a baking tray and create a crease by folding it in half and reopening again. Place the salmon in the middle of one the halves with the lemon on top and sprinkle with salt and a little butter.

4. Fold the paper over the salmon and then at the folded edge of the parchment fold in the corner.

5. Working down and around the parchment keep folding until the whole salmon is enclosed. To keep the folds in place, fold over the straight edge of the parchment.

6. Place in the oven for 15 minutes. After 15 minutes, add the broccoli to the baking tray with a drizzle of oil and salt. Return to the oven for an additional 10 minutes.

7. Once the salmon has been returned to the oven, cook the frozen peas in a frying pan for a few minutes and cook the rice in accordance with the instructions on the packet.

8. Add the rice to the pan with the peas and add in the soy sauce, mix the ingredients well.

9. Half an avocado, remove the core and slice before pushing it out from its skin.

10. Remove the salmon from the paper, and plate all the elements.

Put a steamer over a pan of simmering water and heat a frying pan and a wok on a medium heat.

Put the Tenderstem ® broccoli and vegetables in the steamer and at the same time gently cook the ginger, garlic and half the chilli in a little oil in the wok and put the salmon, skin side up in the other pan.

The broccoli florets are the perfect little sponges to absorb runoff sauce that falls from the salmon, which is why I strategically used broccoli and then positioned it directly next to the salmon.

The sauce is a mixture of Asian-inspired ingredients and since salmon is a bold-flavored fish, it can really stand up to all of these ingredients.

Drain the rice and tip back into the pan with the broccoli and ginger.