This is a really easy recipe to make because the salmon and asparagus are both baked and the rice simmers away on top of the stove, so everything should be ready at the same time. If you have two ovens, you can cook the asparagus at 400 degrees F and the salmon at 350 degrees F, both for twenty minutes. If you are like most people and only have one, you will need to give the asparagus ten minutes more than the fish, as the recipe shows you.
You might like to use a combination of white rice and wild rice if you prefer that to using mixed grain rice. The wild rice has a longer cooking time so you will need to start that about forty five minutes before adding the white rice to the pot. Check the packages for the exact cooking times, to ensure both kinds of rice are ready at the same time.
You can cook the rice in water instead of broth, if you would rather, but the broth does give it a special taste. The tablespoon of butter stirred into the rice is optional but it makes the rice extra creamy and delicious. This simple salmon recipe is healthy, well-balanced and full of wonderful flavor. It makes a delicious meal for the whole family.
- 5 salmon filets, 6 oz each
- ¼ cup olive oil plus extra
- ¼ cup teriyaki sauce
- 1 tablespoon honey
- 1 cup mixed grain rice
- Chicken stock, as needed
- 1 tablespoon butter
- 1 lb asparagus
- Nonstick cooking spray
- Salt and black pepper
- Preheat the oven to 350 degrees F.
- Trim the ends off the asparagus spears and arrange them in a cooking spray-coated glass baking dish.
- Drizzle some olive oil over the top and toss the asparagus, to ensure all of it is coated.
- Put the salmon in a cooking spray-coated 13 x 9 inch baking dish.
- Whisk the honey and teriyaki sauce with ¼ cup olive oil and use this to baste the salmon.
- Sprinkle salt and pepper over the top.
- Roast the asparagus for 10 minutes, then add the salmon to the oven with the asparagus and cook for 20 minutes or until done.
- Follow the directions on the package for cooking the rice, using chicken stock instead of water.
- Stir a tablespoon of butter into the cooked rice, as well as some salt and black pepper.
- Serve the salmon on top of the rice, with the asparagus on the side.
As the picture shows, the salmon takes on a nice, dark color because of the teriyaki sauce and this sauce also adds moisture to the rice. The asparagus gives a nice color contrast and the rice is great with the fish. There are potatoes in the photo too but, to be honest, the rice gives you all the carbohydrates you need and this mouthwatering trio of teriyaki salmon, fluffy rice and tender asparagus is all you need to fill your family up and give them a delicious salmon dinner to remember.
Check Out Some of Our Other Hot Content
Leave a Reply
- A New England Girl’s Lobster Roll May 6, 2016
- Homemade Oyster Stew with Cilantro April 22, 2016
- Spaghetti and Clams with Red Sauce April 6, 2016
- Baked Clams Oreganata New England Style April 3, 2016
- Seared Scallops in a Tarragon Cream Sauce March 30, 2016
- Succulent Tempura Fried Crab Legs with Asian Dipping Sauce March 26, 2016
- Southern Fried Oyster Po-Boy Sandwich March 19, 2016
- Broiled Oysters with Parmesan and Romano Cheeses March 16, 2016
- Homemade Salmon Burger with Avocado and Pineapple March 14, 2016
- Rhode Island Clam Fritter Recipe March 9, 2016
- Grilled Steak and Lobster with Creamy Mashed Potatoes March 5, 2016
- Cheddar Cheese Tuna Casserole with Mixed Vegetables February 28, 2016
- Home (81335 Views)
- Authentic British Fish and Chips Recipe (33509 Views)
- Handy Guide to Grilling Lobster Tails (26704 Views)
- Chili Soy Sauce Steamed Fish (22331 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (21077 Views)
- Fish and Chips (20197 Views)
- Simple Cold Crab Salad (17528 Views)
- Sensational Salmon with Cucumber Dill Sauce (17438 Views)