Salmon Fillets With Lemon Rice Recipes

SALMON FILLETS WITH LEMON RICE

A quick supper or great for entertaining

Provided by dianewalkermcalley

Time 25m

Yield Serves 4

Number Of Ingredients 15

Salmon fillets with lemon rice image

Steps:

For the rice, rinse under cold running water. Bring the lemon rind, juice and stock to the boil in a saucepan. Add the rice and tomatoes and simmer for approx 12-15 mins. Season with plenty of black pepper if you like. Becareful not to let it boil dry, stir frequently.
Meanwhile mix the parsley, lemon rind and chilli flakes together and press on to the top of the salmon fillets. Pre head the grill to a medium heat. Then drizzle with the oil and cook the fillets.
Just before the rice is ready, stir in the red onion, parsley, sweetcorn and peas. Warm these through. At this point add the feta to the top of the fillets and grill until golden in colour.
Remove the rice from the heat and stir in the creme fraiche.
Spoon the rice mixture on to plates and top with the salmon fillets

Ingredients

225g Long Grain Rice
Grated rind and juice of 1 lemon
900ml Vegetable Stock
100g Frozen Peas
100g Frozen or tinned Sweetcorn
400g Can of chopped Tomatoes
1tbsp Fresh chopped Parsley or Coriander
1/2 Red onion, shredded
2tbsp Creme fraiche
4tbsp Fresh chopped Parsley or Coriander
Grated rind of 1 lemon
A good pinch of chilli flakes
4 Salmon Fillets
2tbsp Olive oil
4 Slices of Feta or Salad cheese

LEMON RICE WITH CRISPY SALMON

This recipe from Minute Rice uses just three main ingredients, takes ten minutes to prepare, and can be on the table in just over a half-hour. One plus one plus one and you're done. Now, that's a weekday win.

Provided by Mary Jenny

Categories Rice

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 8

Lemon Rice With Crispy Salmon image

Steps:

Cook rice according to package directions. Add peas during the last minute of cooking; stir in half of the green onion, and lemon juice.
Meanwhile, using a sharp knife, score skin side of salmon, slicing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; season all over with salt and pepper.
In large, heavy-bottom skillet, heat oil over medium-high heat; cook salmon skin side down for about 5 minutes or until skin is golden brown and crispy. Turn over; cook for 2 or 3 minutes or until fish is just cooked through and flakes easily with a fork. Serve with rice and lemon wedges. Sprinkle with remaining green onion.
For simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin on social media to inspire others.

Nutrition Facts : Calories 720.4, Fat 21.5, SaturatedFat 3.2, Cholesterol 146.3, Sodium 561.8, Carbohydrate 55.5, Fiber 3.1, Sugar 1.6, Protein 70.9

Ingredients

2 (125 g) envelopes minute rice jasmine rice
3/4 cup frozen peas, thawed
1/4 cup sliced green onion
2 tablespoons lemon juice
4 skin-on salmon fillets (5 to 6 oz/140 to 170 g each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil

SALMON WITH LEMON-HERB MARINADE

Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.

Provided by Moira Hodgson

Categories dinner, main course

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

Salmon With Lemon-Herb Marinade image

Steps:

Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 9 grams, Sodium 627 milligrams, Sugar 3 grams

Ingredients

1 3-pound salmon fillet, in one piece
1 clove garlic, minced
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 tablespoon grated lemon peel
2 tablespoons parsley, chopped fine
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves
Juice of 1/2 lemon
2 tablespoons sesame oil
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
1 lemon, cut into 6 wedges
Sprigs of rosemary, for garnish

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GARLIC BUTTER SALMON AND CITRUS RICE - WOMAN'S DAY

Web Oct 24, 2018 Step 1 Heat oven to 400°F. In a small pot, combine orange zest and juice, soy sauce, 1 1/2 cups water, and 1/4 teaspoon each salt …
From womansday.com
Servings 4
Total Time 35 mins
Estimated Reading Time 1 min
Calories 555 per serving

Heat oven to 400°F. In a small pot, combine orange zest and juice, soy sauce, 1 1/2 cups water, and 1/4 teaspoon each salt and pepper and bring to a boil.
Stir in rice and return to a boil, then reduce heat and simmer, covered, until all the water is absorbed and rice is tender, 20 to 24 minutes.
Meanwhile, in a small bowl, whisk together lemon juice, honey, butter, paprika, garlic, and 1/4 teaspoon each salt and pepper.

Salmon Fillets With Lemon Rice Recipes

SALMON FILLETS WITH LEMON RICE

A quick supper or great for entertaining

LEMON RICE WITH CRISPY SALMON

This recipe from Minute Rice uses just three main ingredients, takes ten minutes to prepare, and can be on the table in just over a half-hour. One plus one plus one and you're done. Now, that's a weekday win.

SALMON WITH LEMON-HERB MARINADE

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