Sheet Pan Salmon And Crispy Rice
Moist salmon over crispy rice, bathed in aromatic Cafe de Paris butter and topped with fresh herbs. You can prep this delicious dinner well in advance and then it is ready in a half hour- which makes it perfect for entertaining!
Servings: 4 servings
Calories: 946kcal
Equipment
- 1 rimmed baking sheet
- foil to line baking sheet
Ingredients
Crispy Rice
- ½ cup Cafe de Paris butter See Note 1 for substitutes.
- 6 cups leftover rice Sushi rice works well. See Note 2.
- ½ cup green onions, sliced
- ¼ cup capers, drained
- 1 tablespoon kosher salt divided 2 teaspoon +1 tsp
- ¼ cup lemon juice preferably fresh from 2 lemons
Salmon
- 24 oz salmon filet
- 2 Tbsps Dijon mustard
- 2 Tbsps brown sugar
- ¼ teaspoon black pepper
Vegetable & Garnish
- ½ lb asparagus trimmed and cut into 1" pieces
- OR can substitute
- 1 head broccoli florets, coarsely chopped
- olive oil plus more for drizzling
- ½ cup fresh herbs, finely chopped parsley, dill, basil, tarrgon - mixture of your choice
Instructions
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with foil and put in in the oven to heat up while you prepare the ingredients.
- Melt the Cafe de Paris butter. (Or make the seasoned butter from Note 1.) Toss the rice, melted butter, scallions, capers and 2 tsps salt in a large bowl. Combine the olive oil and lemon juice and stir half the lemon mixture into the rice.
- Remove the hot baking sheet from the oven and spread the rice mixture evenly around it. Bake on the lower rack about 12-15 minutes until edges of rice are crispy and brown.
- While rice is baking, combine the mustard, brown sugar and remaining lemon juice mixture. Sprinkle salmon filet with pepper and ¾ teaspoon salt.
- Toss the asparagus or broccoli with a drizzle of olive oil and the remaining ¼ teaspoon salt.
- Remove rice from the oven and center the salmon over the rice. Distribute the asparagus evenly around the salmon. Spread the mustard mixture evenly over the salmon filet.
- Return the baking sheet to the oven and bake another 10-12 minutes until the salmon is cooked through.
- Remove the sheet pan from the oven and sprinkle fresh herbs evenly over the salmon, vegetables and rice. Drizzle with olive oil if desired.
- Serve immediately.
Notes
- Cafe de Paris butter gives the crispy rice an incredible depth of flavour. If you don't have it on hand or care to make it, melt ½ cup of butter and add 2 tsps Worcestershire sauce, 1 tablespoon ketchup, ½ teaspoon curry powder, ½ teaspoon paprika and ¼ teaspoon cayenne pepper.
- If you are cooking rice in order to have the leftovers for this dish, cook according to package instructions and then spread on a baking sheet to cool. Refrigerate at least 4 hours. If you are using leftover rice from another recipe break it apart with a fork to loosen the rice kernels.
- To make ahead, combine all the rice ingredients and store in a bowl. Salt and pepper the salmon and glaze it with the mustard and brown sugar mix. Clean and prep your vegetable and fresh herbs. When it is time to cook preheat your oven, bake the rice for about 12 minutes until edges are golden brown, add the salmon and vegetables and bake another 12 minutes until salmon is cooked through. Garnish with fresh herbs and serve.
- Leftovers will keep well in the fridge for a day.
Nutrition
Calories: 946kcal | Carbohydrates: 79g | Protein: 44g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 3266mg | Potassium: 1282mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4234IU | Vitamin C: 24mg | Calcium: 107mg | Iron: 4mg