Broiled Salmon with Dill Rice and Peas
This incredible recipe for broiled salmon with dill rice and peas recipe was made with love by Debi Morris, local Chicago food blogger extraordinaire, and the legend behind the popular Instagram account Cooking Without a Net. She also happens to be a loyal and long-time HarvesTime customer and supporter, and we are big fans of hers as well! In fact, you may have already seen us share some of her posts on our Instagram stories (Thanks, Debi!). She created this salmon recipe specifically to pair with Orca Bay Foods’ frozen salmon!
Debi’s Orca Bay Broiled Salmon + Dill Rice and Peas
(Recipe of Debi Morris @cookingwithoutatnet)
Ingredients
For the rice:
1 cup (192g) brown rice, rinsed and drained*
1-3/4 cups water
1/2 (67g) cup frozen peas
1 large clove of garlic, grated or crushed
4 Tbsp fresh or 1 Tbsp dried dill
2 Tbsp olive oil
1 Tbsp lemon juice, or more to taste
salt and pepper to taste
For the salmon:
1 package Orca Bay Keta Salmon, thawed according to package
directions
1 to 2 Tbsp olive oil
salt and pepper to taste
1 tsp granulated garlic powder
2 Tbsp fresh chopped dill
lemon wedges for garnish
Instructions
For the rice:
1. Place the rinsed and drained rice in a medium-sized pot. Add the water and stir once. Bring to a boil on high heat and let it boil for two minutes. Cover and lower the heat to low. Cook for 45 minutes, making sure that the rice has absorbed all of the water.
2. Remove the lid and quickly add the peas and garlic, place the cover back over the pot, and let sit for five minutes. Add the dill, olive oil, lemon juice, salt, and pepper, stirring well. Cover again to keep the rice warm.
For the salmon:
1. About 20 minutes before the rice is done, turn the oven broiler high and line a baking sheet with foil.
2. Lay the thawed salmon filets on the baking sheet skin side down. Coat with the olive oil. Season with the salt, pepper, and garlic powder, then cover with more olive oil.
3. After ten minutes, place the salmon under the broiler and cook for 4 to 6 minutes, depending on desired doneness.
4. Remove salmon from the oven and let sit for five minutes. Serve over the rice, garnished with lemon slices.
*regular rice can be used; cook according to package directions and follow the directions for adding the rest of the ingredients.
A big Thank You Debi from everyone here at HarvesTime for your continued support and patronage, food activism, inspired recipes, and role in community upliftment. It’s customers like you whose care helps keep our doors open year after year!
Follow Debi on Instagram for more amazing recipes, or check out her website: