Herb-Butter Roasted Salmon with Steamed Parsley Rice

Posted by Chef Richard Sweeney in Recipes Sep 30th, 2009 | no responses

Serves 1

  • 1 Stick butter, unsalted and soft
  • 1 tsp Parsley, chopped
  • 1 tsp Dill or Rosemary, chopped
  • 1 tsp Thyme, chopped
  • 1 Lemon, zested finely, and juiced (save some zest for rice)
  • ½ tsp Black Pepper
  • 1 tsp. Kosher Salt
  • 1 Salmon Fillet, about 4-5 oz.
  • Oil for preparing pan
  • Foil
  • Salt & Pepper, to taste
  • ¼ cup White Rice
  • ½ cup water
  • 2 tsp. butter
  • Pinch Lemon zest
  • 1 tsp. Kosher Salt
  • 1 Tbsp Parsley, chopped
Preheat oven to 375F

  1. In a food processor, or by hand, combine 1st 7 ingredients until mixed well.  This can then be shaped into a log on plastic wrap and rolled to keep a nice round shape (optional).  [Since this recipe will make more than what you need, you can wrap leftover butter in plastic tightly and freeze for up to 6 weeks.]  This butter is best when made ahead, so the flavors have time to meld.
  2. In a rice cooker, combine rice, water, butter, lemon zest, and salt.  Cover and cook according to directions (most rice cookers, about 20-25 minutes).  Once cooked, stir in your chopped parsley and check for seasonings.  [The rice cooker will keep the rice warm with the cover on, so feel free to even start by making the rice so you don’t end up with cold or overcooked salmon.]
  3. Place a piece of foil on a baking sheet and lightly grease with oil (or nn-stick cooking spray).  Place Salmon in center on prepared pan and season lightly with salt and pepper.  Place pan on middle rack in oven and roast 10 minutes per inch of thickness of salmon, or unitl it begins to flake when tested with a sharp knife.
  4. Remove salmon from oven the add 1 Tbsp of the herb butter to the top immediately (so it melts while still on the pan).
  5. Transfer your rice to a dinner plate and then place salmon right on top.  Add another Tbsp of the herb butter to the top of the salmon and enjoy.



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