Citrus-Glazed Salmon with Fluffy Pilaf Rice

Citrus-Infused Salmon with Pilaf Rice

Category: Main Dishes
Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Ingredients:

Instructions:

1. Marinating the Salmon:
   Begin by preparing the marinade for the salmon. Using a citrus juicer, squeeze the juice of 5 ripe oranges and 2 unpeeled lemons (preferably Sorrento lemons, known for their intense flavor). Once squeezed, strain the juice through a fine mesh sieve into a large baking dish to remove any seeds or pulp.

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2. Add Fresh Flavors:
   Grate a small pinch of fresh ginger into the citrus juice, followed by the zest of one lemon for an extra layer of citrus aroma. Stir to combine. Gently place the salmon fillets into the marinade, ensuring they are fully immersed in the citrus mixture. Cover the dish with plastic wrap and refrigerate for at least 2 hours, allowing the fish to absorb the vibrant flavors.

3. Cooking the Pilaf Rice:
   While the salmon marinates, prepare the pilaf rice. Begin by bringing 500ml of water to a boil in a medium-sized pot. Add a tablespoon of coarse salt to the water and stir to dissolve. Meanwhile, heat a tablespoon of extra virgin olive oil in a non-stick skillet over medium heat. Add the basmati rice to the pan and gently toast it for a couple of minutes, stirring occasionally to prevent burning. Once the rice is lightly golden, cover the skillet with a lid and set it aside to cook on low heat until the rice absorbs the water and becomes tender (about 15 minutes).

4. Sautéing the Spring Onions:
   While the rice is cooking, clean and trim the spring onions, then slice them thinly. In a separate pan, melt 50g of butter over medium heat. Add the sliced onions and sauté them gently for about 5 minutes until softened. Stir in the acacia honey, allowing it to coat the onions and caramelize slightly. Cook for another 2 minutes, turning the onions occasionally to ensure even cooking.

5. Cooking the Salmon:
   After marinating, it’s time to cook the salmon. In a large skillet, increase the heat to medium-high. Place the salmon fillets, skin side down, in the pan and sear them for about 2 minutes. Flip the salmon over, and pour a generous splash of the citrus marinade over the fillets. Season with salt to taste, and let the fish cook for another minute, allowing the citrus juice to reduce and form a delicate sauce that glazes the salmon.

6. Plating the Dish:
   Once the salmon is perfectly cooked, remove it from the skillet and place it on a serving platter. To create a visually pleasing presentation, scoop the pilaf rice into a small round mold or a ramekin and press it gently to compact it. Invert the mold onto a plate, forming a neat rice dome. Surround the rice with a fresh bed of mixed greens, and place a piece of salmon on top. Drizzle the citrus sauce from the pan over the salmon and garnish with a few extra thinly sliced spring onions for a burst of color.

7. Serving:
   Serve immediately while the salmon is still warm. The light, fragrant citrus sauce combined with the tender salmon and fluffy pilaf rice offers a delightful and refreshing meal perfect for a family dinner or special occasion.

Tips:

• You can substitute the acacia honey with any mild-flavored honey if you prefer a different sweetness.
• For a spicier kick, add a few chili flakes or a small amount of freshly ground black pepper to the marinade.
• For an extra layer of flavor, sprinkle the salmon with fresh herbs like dill or parsley before serving.

Nutritional Information (per serving):

• Calories: 360 kcal
• Protein: 30g
• Carbohydrates: 35g
• Fat: 15g
• Fiber: 2g
• Sodium: 250mg

This Citrus-Infused Salmon with Pilaf Rice offers a fresh, light, and aromatic twist on a classic fish dish, balancing the tangy citrus flavors with the richness of the salmon and the fluffiness of the pilaf rice. It’s the perfect way to enjoy a flavorful and healthy meal any day of the week.