Roasted Salmon with Lemon Thyme Rice

Makes 4 Servings

• Ingredients

  4		(4 oz. each) salmon fillets
  2	Tbsps	olive oil
  2	tsps	salt
  		For the Rice:
  1	Tbsp	unsalted butter
  2	Tbsps	shallot, minced
  1	cup	Mahatma® Gold (Parboiled), Mahatma® White Rice, or Mahatma® Jasmine Rice
  1/4	cup	dry white wine
  2 1/2	cups	chicken broth
  1	Tbsp	lemon thyme
  1	Tbsp	lemon zest
  1	Tbsp	fresh lemon juice

• Directions
  Preheat oven to 300ºF. 
  
  Brush a baking sheet with olive oil.  Brush remaining oil over salmon.  Season with salt, place in oven and bake 20 minutes. 
  
  For the rice:
  
  Melt butter in a medium saucepan over medium heat.  Add shallots and sauté 1 minute.  Add rice and wine and cook, stirring constantly, until liquid is absorbed.  Add chicken broth and bring to a boil.  Reduce heat to low; Cover and simmer 25 minutes.  If preparing this recipe with white rice, reduce broth to 2 cups and cooking time to 20 minutes.  If preparing this recipe with jasmine rice, reduce broth to 1 ½ cups and cooking time to 15 minutes.
  
  Remove from heat and stir in thyme, zest and lemon juice. 
  
• Nutritional Info
  
  
  

  *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

  
  
  

  Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

  Hide full nutrition

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