I’m a baker by nature. I enjoy mixing things together, shaping them, and then sliding them into a hot oven for a specific amount of time. As the baking is happening, the house becomes filled with wonderful aromas and the kitchen becomes warm and cozy. I find the time spent baking very cathartic and relaxing. My preference for baking might explain my tendencies towards sheet-pan dinners and casseroles when on dinner duty.

While Eric was the chef for today’s recipe, the process of making it requires some of those elements of baking that I enjoy. Namely, the mixing and baking parts. Dill and basmati rice are combined then baked in the oven until the rice has absorbed most of the liquid. The salmon is covered in a spicy and sweet paste of mayo, lemon zest, honey, turmeric, and red pepper flakes then placed on top of the rice and baked a bit more. The fragrant dill rice is a wonderful accompaniment to the tangy salmon. And together, they make a great meal!

Baked Salmon with Dill Rice

Baked Salmon and Dill Rice (adapted from cooking.nytimes.com)  Total Time Required: 45 minutes, Prep Time: 10 minutes, Yield: 4 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1-1/2 cups white basmati rice, rinsed and drained
• kosher salt and black pepper
• 4 ounces fresh dill, stems removed and finely chopped (about 1 cup)
• 2 large garlic cloves, finely grated
• 1 large lemon, zested (about 1 teaspoon)
• 1 tablespoon mayonnaise
• 1 tablespoon honey
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon red-pepper flakes, plus more for serving
• 4 (6-ounce) salmon fillets (1-inch thick at their thickest parts)

Directions:

Place an oven rack in the center of the oven and heat the oven to 400ºF. In a tea kettle or small saucepan, bring 2-3/4 cups of water to a boil.

Add the olive oil to a 9-by-13-inch baking dish and spread it around the pan. Add the rice, 1 teaspoon salt and the dill, and stir to combine. Spread the rice evenly across the dish.

Spread the rice, some salt and the dill in the baking dish.

Add the boiling water to the pan, stir, and cover the dish tightly with foil. Place the pan in the oven and bake until most of the water has been absorbed, about 12 to 15 minutes.

Add the water and bake.

Meanwhile, in a small bowl, combine the garlic, lemon zest, mayonnaise, honey, turmeric, and red-pepper flakes.

Combine the garlic, zest, mayo, honey, turmeric, and red-pepper flakes.

Season both sides of the salmon fillets well with salt (about 1-1/2 teaspoons) and pepper. Spread the mayonnaise paste on top (the flesh side) of the salmon fillets.

Season the fish filets and spread the mayo paste on the flesh.

Remove the pan from the oven and very carefully lift the foil. Place the salmon fillets on top of the rice, paste side up, reseal the dish with the foil and place it back in the oven.

Top the rice with the fish.

Bake until the rice is fluffy and the salmon is tender, 15 to 20 minutes, to an internal temperature of 135ºF at the thickest part.

Bake the salmon to an internal temperature of 135ºF.

Garnish with more fresh dill and red-pepper flakes before serving.

Serve the fish with some rice.

Easy prep and lots of flavor makes for a great dinner!  ~Linda

Baked Salmon and Dill Rice (adapted from cooking.nytimes.com)  Total Time Required: 45 minutes, Prep Time: 10 minutes, Yield: 4 servings

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1-1/2 cups white basmati rice, rinsed and drained
• kosher salt and black pepper
• 4 ounces fresh dill, stems removed and finely chopped (about 1 cup)
• 2 large garlic cloves, finely grated
• 1 large lemon, zested (about 1 teaspoon)
• 1 tablespoon mayonnaise
• 1 tablespoon honey
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon red-pepper flakes, plus more for serving
• 4 (6-ounce) salmon fillets (1-inch thick at their thickest parts)

Directions:

Place an oven rack in the center of the oven and heat the oven to 400ºF. In a tea kettle or small saucepan, bring 2-3/4 cups of water to a boil.

Add the olive oil to a 9-by-13-inch baking dish and spread it around the pan. Add the rice, 1 teaspoon salt and the dill, and stir to combine. Spread the rice evenly across the dish. Add the boiling water to the pan, stir, and cover the dish tightly with foil. Place the pan in the oven and bake until most of the water has been absorbed, about 12 to 15 minutes.

Meanwhile, in a small bowl, combine the garlic, lemon zest, mayonnaise, honey, turmeric, and red-pepper flakes. Season both sides of the salmon fillets well with salt (about 1-1/2 teaspoons) and pepper. Spread the mayonnaise paste on top (the flesh side) of the salmon fillets.

Remove the pan from the oven and very carefully lift the foil. Place the salmon fillets on top of the rice, paste side up, reseal the dish with the foil and place it back in the oven. Bake until the rice is fluffy and the salmon is tender, 15 to 20 minutes, to an internal temperature of 135ºF at the thickest part. Garnish with more fresh dill and red-pepper flakes before serving.