SALMON WITH HERBED RICE

Salmon with Herbed Rice image

Provided by Pam Upton

Time 30m

Number Of Ingredients 19

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1 1/2 lb salmon fillets, cut into 4 to 6 oz fillets with skin on
1/2 c onion, chopped
1/4 c white wine, semi sweet
1/2 stick butter, room temperature
2 Tbsp olive oil, extra virgin
2 Tbsp tarragon, dried (can substitute basil)
3 Tbsp lemon juice
1 tsp garlic, minced
4 pinch salt
1 palm full oregano
1/2 palm full basil
1 palm full parsley
1/2 palm full sage
1/2 stick of butter
1 bay leaf, crushed
2 Tbsp olive oil, extra virgin
2 pinch salt
32 oz chicken broth, low salt (can use vegetable)
1 pkg rice ( i like to use balsamic) measure per package instructions for 4 servings

Steps:

1. Heat up skillet with olive oil in it. Add butter allow to melt. Add in onion, garlic and tarragon. Cook for 2 minutes allowing onion to become tender and garlic aroma to lift.
2. Sprinkle a pinch of salt on each fillet meat side and place skin side down into skillet. Add lemon juice and white wine. Cook for 4 minutes and flip so that meat side is down. Cook for 4 more minutes. Turn again and cook checking every two minutes. Fish is done when meat is easily flaked with a fork. Remove from pan and set to rest meat side down, skin should easily peel off from fish with a fork. Reserve juices. Cover to keep warm.
3. In sauce pan substitute broth for water required to cook rice. In broth add 1 tablespoon olive oil, oregano, parsley, basil, sage and bay leaf and pinch of salt. Allow to come to boil and add rice. Allow to cook per time stated on rice directions.
4. In skillet heat up 1 T olive oil and melt butter. Add rice and stir til lightly coated with liquid and rice had been fluffed.
5. Spoon rice onto plate and place one salmon fillet on top of rice and lightly spoon 1 tsp of reserved juices over salmon and rice. Serve!