Baked Salmon in White Wine with Saffron Rice
2015-07-14 12:18:39
Serves 4
Here at Casa Linda we like fish especially my son Nicholas, he likes it to eat it about once a week. He often reminds me to make it for dinner, if I forget! We do change it up a bit here at Casa Linda, but we do love our salmon over saffron rice. When you live in the high mountain desert fresh fish is not easy to come by. When I do make salmon I prefer wild caught salmon and I prefer a larger piece so in case I have leftovers I can make salmon cakes. (See my previous post for that handy recipe.)
The key to salmon is not to overcook it and it does take some practice. I prefer baking it at a high temperature and adding some liquid to prevent the fish from drying out. When you have single digit humidity we do, when cooking you have to worry about that. The wine does give the fish a nice flavor and pairs well with the meal. With this salmon and saffron rice I served Edamame beans as a side dish and I purchased those in the frozen food section of our local grocery store. They steam in about 5 minutes and go well with the rice and salmon. I seasoned them with a tablespoon of olive oil and added a little sea salt. It was a fantastic meal and I know this because no one spoke during dinner, my family was too busy eating. That always makes me happy, knowing they loved it. Happy cooking my friends!
Bon Appetit,
Cecelia
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 1 Large Salmon filet
- 2 tablespoons butter
- 1 tablespoon olive oil
- ½ teaspoon dill
- ½ teaspoon garlic powder
- ½ teaspoon Tone’s citrus grill seasoning (Sam’s Club)
- 1 cup dry white wine such as Chardonnay or Sauvignon Blanc.
- Salt and Pepper to taste
- Saffron Rice
- 2 cups rice
- 4 cups water
- 1 tablespoon butter
- 3 – 5 treads of saffron
Instructions
- In a small bowl mix butter and olive oil. Melt for 15 – 20 seconds until butter is melted. On a large greased cookie sheet, add salmon fillet and brush olive oil and butter mixture onto salmon fillet, then season with dill, citrus seasoning and garlic powder. Pour white wine around the salmon, not over the salmon, because it remove the seasonings. Bake in a preheated 425 degree oven for 15 – 20 minutes.
- If your salmon is very think 2” or more you will need to bake 5 – 10 minutes longer. Serve salmon over saffron rice.
- For Saffron Rice: Cook rice according to package directions. (Please read rice to water ratio on rice package, different types of rice may vary.) Long grain rice normally cooks in 20 minutes after it is brought to a boil. Reduce to simmer, cover pot and simmer 20 minutes. Allow rice to set for 5 – 10 before serving.
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Baked Salmon in White Wine with Saffron Rice and Edamame Beans
Easy 15 minute Baked Salmon in White Wine. Healthy and easy dinner options!
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