Try this Baked Salmon recipe
- Carbohydrate 152.64805053308 g
- Cholesterol 235.8680324 mg
- Fat 22.0345867509275 g
- Fiber 8.34008276339408 g
- Protein 106.249526107441 g
- Saturated Fat 3.70388598884825 g
- Serving Size 1 1 recipe (1303g)
- Sodium 339.529728219555 mg
- Sugar 144.307967769686 g
- Trans Fat 3.35578196680223 g
- Calories 1258 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In a large pan, add enough water to just cover the bottom of the pan. Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice.
- In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil.
- Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.
Tender pink flakes separate cleanly under gentle pressure while absorbing aromatic notes of dried dill and citrus. Covering the baking dish tightly with aluminum foil traps steam inside the enclosure, creating a moist cooking environment that prevents the fish from drying out in a 350 degrees F oven. Brown rice requires a preliminary 20-minute simmer on the stovetop before joining the pan to finish absorbing flavors alongside the protein.
Managing Moisture in Covered Baking
Trapping vapor inside a closed vessel alters standard dry-heat roasting by introducing steam circulation. Water pooled at the bottom of the pan generates humidity, gently poaching the flesh while the top browns minimally under the foil shield. Monitor the cooking progress closely between 30 and 40 minutes, checking for an internal opacity change that signals readiness without overcooking the delicate fats.
- Ensure the foil is crimped tightly around the edges of the pan to prevent steam from escaping prematurely.
- Substitute regular white rice for brown rice by reducing the initial simmering time to 10 minutes if cooking schedules demand faster starches.
- Store leftover baked portions in an airtight container in the refrigerator for up to three days.
