Monday, November 14, 2011
Salmon with Lemon Dill Caper Sauce & Lemon Rice
This lemon rice recipe is one I got from my mother and it is so divine! To make it a little healthier, I use a brown rice, but the flavor is still wonderful because of the pungent lemon juice! I can't wait for you to try it.
To prepare, start with the rice first. Brown rice takes a while to make, so get that started and then move on to make your fish. Once the fish is in the oven, make your sauce, steam some broccoli, and you'll be ready for a delicious meal! I take a good large piece of wild caught salmon and put it on a cookie sheet lined with aluminum foil. Rub the fish with a little olive oil, salt & pepper, and sprinkle with dill. Then slice a lemon & put thin slices over the top of the fish. Bake at 400 for 15-20 minutes (or according to package directions if using a frozen fish) until the middle is flaky when touched with a fork. Cut into pieces and serve with the lemon caper sauce.
Lemon Dill Caper Sauce
1/4 c. butter
1 T. olive oil
1 t. chopped garlic
1/4 c. chicken broth
1/4 c. whipping cream
1/4 c. capers, drained
1/8 t. pepper
1/4 t. dill
1 T. lemon juice, fresh
Sauce butter, olive oil, and garlic for a couple of minutes. Then add the broth and cream and whisk until it starts to simmer. Once it's simmering, turn down heat to maintain a small simmer & add the capers, pepper, dill, & fresh lemon juice. Let simmer 5 minutes to reduce and thicken a little. If your sauce seems too runny, sprinkle some Wondra (quick mixing flour found in the baking aisle in a container) or flour and whisk until the desired consistency. I use about 1-2 T. of Wondra to thicken. It just depends on how thick you want it.
Pour over any fish & enjoy! The sauce will refrigerate for a week or two.
2 c. brown rice
4 c. water
1 T. olive oil
1/2 c. butter
1/4 c. olive oil
1 medium onion, chopped
1/3 c. lemon juice, freshly squeezed
1 t. salt
1 T. chicken bouillon or paste (Better than Bouillon)
Boil water, add rice & oil once it's boiling, then reduce heat, cover and cook for about 45 minutes or until rice is cooked and water is gone.
Meanwhile, chop onion and saute it in 1/2 c. butter & 1/4 c. olive oil. Once the onion is soft, about 5 minutes, add the lemon juice, salt, and bouillon. Whisk until it's all blended. Keep on low heat until rice is ready to mix in. Once rice is done, toss it with the sauce and it's ready to go!