Wednesday, August 19, 2009

Easy Butter Dill Salmon

This meal was clocked in under 30 minutes. Super easy and fast. Tasty too. Well, at least my husband and one of my daughters thought so. Izzie ate all of the fish off of her plate and begged me for my fish too! Maddie finally came around and ate it, but begrudgingly.

Easy Butter Dill Salmon
with Roasted Asparagus & Zucchini Rice

1 cup rice
2 cups of chicken broth
salt and pepper
1 small zucchini
3-4 sprigs fresh oregano (or other favorite herb) (you can use dried if you wish)
a bit of butter

1 bunch of asparagus
olive oil to coat
salt, pepper & garlic seasoning

4 salmon fillets
1 tbsp butter
salt, pepper
chopped fresh (or dried) dill
2 tsp lemon juice

Pour rice in small pot. Add chicken broth, salt and pepper. Put burner on high to bring to a boil. Cut zucchini into small squares. In the skillet that you will later cook the fish in (I used a cast iron skillet) saute the zucchini on high heat in a bit of butter. Try to brown the edges. Rice should just be at a boil. Add zucchini and cover. Lower to a simmer and cook for 15 min.

Prep asparagus by cutting or snapping off the tough ends. Place in one layer on a cookie sheet. If you have a toaster oven this is perfect so you don't have to heat up your big oven. Either works fine though. Drizzle olive oil over asparagus. Add salt, pepper and garlic seasoning. If you have a real lemon for the fish grated lemon zest is also great to add to the asparagus. Place in oven (or toaster oven) and cook for 15 minutes on 475.

Place 1 tablespoon of butter in reserved skillet. Place burner on med-high heat and let it get really hot, but don't burn the butter. Quickly salt, pepper and put dill on fish. Place skin side down in butter. Don't touch and poke at it! Let it get a crust. Salt, pepper and put dill on second side of fish while it is in the skillet. Cook for 3-4 minutes. Flip once and cook another 3-4 minutes or until done. Squirt lemon juice on fish and serve. (Serves 4)

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