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shallot topped salmon and jade rice

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Salmon

Shallot Topped Salmon & Jade Rice

This is a dish inspired by my Danish heritage and my love for Japanese cooking—both of which reflect simplicity and beauty. Lemon juice on top brings out the vibrant pink of the shallots, and the jade rice has a brilliant green hue, making this dish feel extra special.

Ingredients

  • 2 salmon filets
  • 2 tablespoons olive oil
  • 1 dash salt and freshly ground black pepper
  • 1 large shallot or red onion
  • Zest of one lemon
  • 1 sprig dill, with flowers for garnish
  • 4 tablespoons melted butter
  • 1 tablespoon plain yogurt
  • Juice of one lemon1 cup jade rice
  • 2 cups water
  • 1 tablespoon butter

Directions

  • Preheat oven to 400° F. Place salmon filets skin-side down on a foil-lined cookie sheet. Coat the foil with a thin layer of olive oil.
  • Coat fish with olive oil and salt/pepper mix.
  • In a small pot melt butter on low heat. Include dill sprigs and lemon zest. Cook for a couple of minutes to allow flavors to infuse in butter. Strain into a small bowl. Then whisk in yogurt. Pour over salmon filets.
  • Slice shallots or red onion. Place on top of filets. Before putting salmon in oven, squeeze lemon juice on top. Bake in oven 10 to 15 minutes, depending on thickness of filets.
  • Take out of oven and serve over rice. Add a couple of dill flowers on top if you're feeling extra fancy.
  • Steamed rice
  • Right before you put salmon in the oven, start your rice.
  • Add water and rice together in a small pot. Bring to a boil, then add butter, cover with lid, and simmer for 15 to 20 minutes.
  • When rice is done, serve as the base layer or side of dish. Place cooked salmon on top. Enjoy!

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