Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, lemon salmon with rice and tenderstem broccoli. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
When buying tenderstem broccoli look for firm stems and crisp florets. When buying tenderstem broccoli look for firm stems and crisp florets. It will keep in the fridge for up to five days but is best eaten within two days of purchase. The lemon goes so well with all of the flavors in this dish.
Lemon salmon with rice and tenderstem broccoli is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Lemon salmon with rice and tenderstem broccoli is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can have lemon salmon with rice and tenderstem broccoli using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Lemon salmon with rice and tenderstem broccoli:
- Prepare 1 Salmon fillet
- Take 1/2 Lemon
- Take 125 g Basmati rice
- Take 50 g Peas
- Make ready 70 g Tenderstem broccoli
- Prepare 1/2 Avocado
- Prepare 1 tbsp soy sauce
- Get Butter
- Take Oil
- Get Salt
- Make ready Baking parchment or foil
Meanwhile, cook the rice according to the instructions on the packet and drain. Divide the lemon rice between two warmed plates, top with the roast salmon and spoon the steamed vegetables alongside. My family loved it I then spooned the leftover glaze from pan over the plated pieces. I also made a pico de gallo to top the rice with and served it with roasted garlic bread.
Instructions to make Lemon salmon with rice and tenderstem broccoli:
- Preheat the oven to 170°C
- Slice up lemon and cut in half lengthways the broccoli
- Place a sheet of baking parchment on a baking tray and create a crease by folding it in half and reopening again. Place the salmon in the middle of one the halves with the lemon on top and sprinkle with salt and a little butter
- Fold the paper over the salmon and then at the folded edge of the parchment fold in the corner
- Working down and around the parchment keep folding until the whole salmon is enclosed. To keep the folds in place, fold over the straight edge of the parchment
- Place in the oven for 15 minutes. After 15 minutes, add the broccoli to the baking tray with a drizzle of oil and salt. Return to the oven for an additional 10 minutes
- Once the salmon has been returned to the oven, cook the frozen peas in a frying pan for a few minutes and cook the rice in accordance with the instructions on the packet
- Add the rice to the pan with the peas and add in the soy sauce, mix the ingredients well
- Half an avocado, remove the core and slice before pushing it out from its skin
- Remove the salmon from the paper, and plate all the elements
My family loved it I then spooned the leftover glaze from pan over the plated pieces. I also made a pico de gallo to top the rice with and served it with roasted garlic bread. Here, we're adding its juice to our creamy aioli, the perfect condiment for crispy-skinned salmon. The aioli also balances the savory-sweet notes of roasted broccoli, served with another simple side of rice. Put a steamer over a pan of simmering water and heat a frying pan and a wok on a medium heat.
So that’s going to wrap this up for this special food lemon salmon with rice and tenderstem broccoli recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
