Orange Dill Salmon (with Rice)
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
35 mins
-
Total Time
55 mins
-
Servings
4 servings
-
Calories
745 kcal
-
Cuisine
American
Orange Dill Salmon (with Rice)
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The orange dill salmon is baked with fresh oranges and dill. It cooks quickly and is served with orange-flavored rice and white wine sauce.
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Ingredients
Orange dill salmon:
- 2 pieces salmon 300 g/ 10.5 each, Note1, fillets
- 2 orange Note 2
- 1 bunch dill
- ¼ cup butter soft
- 1 tablespoon mustard sweet grainy
- 1 cup vegetable broth or fish broth
Orange rice:
- 1 tablespoon olive oil
- 1 cup long-grain rice
- 2 cups chicken stock or vegetable broth
- 1 orange zest and juice, organic
- salt fine sea salt
Sauce:
- ½ cup white wine dry
- ½ cup heavy cream
- 2 tablespoons corn starch
- 2-3 tablespoons water cold
- sea salt fine
- black pepper fine
Instructions
Salmon:
- Preheat the oven to 370°F/ 190°C.
- Slice the oranges into thin slices; remove the seeds if necessary. Place half of the pieces in a buttered baking dish.2 oranges
- Mix topping: Pick the dill leaves. Chop the dill leaves finely and mix them with soft butter, some salt, and pepper. Blend with an immersion blender, and mix in the grainy mustard.1 bunch dill + ¼ cup soft butter/ 60 g + 1 tablespoon sweet grainy mustard
- Bake: Dry the fish with kitchen paper. Spread the dill-butter mixture evenly on top and place the fish in the baking dish. Cover with the remaining orange slices. Pour the broth into the dish and place it in the oven for about 15-17 minutes. It should be slightly undercooked; it will continue cooking a little bit while it stands.2 pieces salmon fillets +1 cup vegetable or fish broth/ 250 ml
- Keep warm: Remove the salmon from the oven and pour the broth into a small saucepan. Turn off the oven and place the salmon back in until you make the sauce, leaving the oven door cracked so that the fish doesn’t overcook in the meantime.
Orange rice:
- Rice: While the salmon is in the oven, make the orange rice. Heat the olive oil in a saucepan, add the rice, and stir it in for about 3 minutes.1 tablespoon olive oil + 1 cup long-grain rice/ 200 g
- Cook the rice: Add the chicken stock, half of the zest, orange juice, and some salt, bring to a boil, lower the heat, and simmer, covered, until all the liquid has been absorbed and the rice is tender, about 18–20 minutes or according to the packet's instructions. Fluff with a fork and add the remaining zest and orange juice.2 cups chicken stock / 480 ml + zest and orange juice + fine sea salt
White wine sauce:
- Add the white wine and the heavy cream to the saucepan with the vegetable broth and cook on high heat, uncovered, for about 5 minutes.½ cup dry white wine/ 120 ml + ½ cup heavy cream/ 120 ml
- Thicken: Mix the cornstarch with some cold water until you have a thick yet runny paste. Pour slowly into the cooking sauce. You don't have to add all the cornstarch mixture, just enough to thicken the sauce to your liking. Let bubble shortly, and adjust the taste with salt and pepper.2 tablespoons corn starch + 2-3 tablespoons cold water + fine sea salt and pepper
Notes
- Salmon: You can also use a large salmon fillet weighing about 1.3-1.6 lb/ 600-700 g. The baking time will remain similar; just add a couple of extra minutes if needed. Fresh fish is always better, but good-quality frozen and well-thawed fillets are ok, too.
- Oranges: It is preferable to use organic, unwaxed oranges since you will be using them with the peel.
Nutrition Information
Show Details
Serving
1/4 of the salmon with rice
Calories
745kcal
(37%)
Carbohydrates
38g
(13%)
Protein
40g
(80%)
Fat
45g
(69%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
24g
(141%)
Trans Fat
1g
(50%)
Cholesterol
161mg
(54%)
Sodium
879mg
(37%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 745 kcal
% Daily Value*
| Serving | 1/4 of the salmon with rice | |
| Calories | 745kcal | 37% |
| Carbohydrates | 38g | 13% |
| Protein | 40g | 80% |
| Fat | 45g | 69% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 24g | 141% |
| Trans Fat | 1g | 50% |
| Cholesterol | 161mg | 54% |
| Sodium | 879mg | 37% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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