Herb Marinated Salmon & Savory Rice
Today on our blog we have a delicious recipe featuring chopped garlicky Brussels Sprouts, the heartiness of savory Jasmine rice, and flaky well-seasoned salmon! Our Herb Marinated Salmon & Savory Rice will not only have everyone wanting seconds, but it’s a well-balanced dinner idea that delivers big on taste! So, if sauté with looking for a brand new way to prepare and serve salmon you have come to the right place. Check out our recipe down below.
Ingredients:
Salmon
- 7 Salmon fillets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Weber’s Herb & Garlic Seasoning
- 1 teaspoon Freshly cracked peppercorns
- 1/2 teaspoon Kosher or sea salt
- 1 lemon, cut in half with the seeds removed
- 1/2 cup crispy Wright’s thick-cut bacon
Jasmine Rice
- 2 3/4 cups of Jasmine Rice
- 4 1/2 cups Chicken Stock
- 2 tablespoons extra virgin olive oil
- 1/2 stick unsalted sweet cream butter
Brussels Sprouts
- 3 cup Brussels Sprouts, chopped
- 1 medium White Onion, diced
- 3 cloves of garlic, minced or run through a garlic press
- 2 tablespoons extra virgin olive oil
Directions:
- Preheat oven to 400 degrees.
- Fry thick-cut bacon, crumble and set aside.
- In a large casserole or high-walled dish add salmon fillets, brush salmon with two tablespoons of EVOO, and season liberally with Weber Roasted Garlic & Herb seasoning, freshly cracked peppercorns and Kosher or sea salt. Turn fillets over and repeat. Place salmon in the refrigerator and marinate for 15 minutes. Remove salmon and allow the fish to come to room temperature (20 minutes). Place the salmon on the middle rack and cook for 30 minutes.
- While salmon is cooking, place a skillet over med-high heat, add two (2) tablespoons of EVOO, when oil is hot add three (3) cups of chopped Brussels sprouts and sauté with three (3) large garlic cloves put through a garlic press. Add fresh cracked black pepper and Kosher or sea salt to taste and toss until bright green and Brussels sprouts are tender, 6 – 8 minutes. Remove from heat and set aside.
- In an Instant Pot add chicken stock, butter, two (2) tablespoons of EVOO and Jasmine Rice. Secure lid and cook with pressure for six (6) minutes. Yes, 6-minutes and when the timer goes off you will have total Jasmine rice perfection! No lie!
- In a large casserole dish spoon in Jasmine rice, add Brussels sprouts, place salmon on top and scatter crumbled bacon on salmon fillets. Place dish in the oven to bring up the temperature for 10 minutes.
- Squeeze and drizzle fresh lemon juice over salmon.
- Serve.
We are big fans of Salmon around here, so be sure to check out our Baked Salmon and sweet candy onions and brown sugar glaze!
We also have a pretty awesome and popular salmon homemade pizza recipe worth making for your weekly pizza night!
Are you a fan of salmon? How do you prepare your dish? Leave us your thoughts in the comment section below!
Ingredients
- Salmon
- 7 Salmon fillets
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Weber's Herb & Garlic Seasoning
- 1 teaspoon Freshly cracked peppercorns
- 1/2 teaspoon Kosher or sea salt
- 1 lemon cut in half with the seeds removed
- 1/2 cup crispy Wright's thick-cut bacon
- Jasmine Rice
- 2 3/4 cups of Jasmine Rice
- 4 1/2 cups Chicken Stock
- 2 tablespoons extra virgin olive oil
- 1/2 stick unsalted sweet cream butter
- Brussels Sprouts
- 3 cup Brussels Sprouts chopped
- 1 medium White Onion diced
- 3 cloves of garlic minced or run through a garlic press
- 2 tablespoons extra virgin olive oil
Instructions
Directions:
- Preheat oven to 400 degrees.
- Fry thick-cut bacon, crumble and set aside.
- In a large casserole or high-walled dish add salmon fillets, brush salmon with two tablespoons of EVOO, and season liberally with Weber Roasted Garlic & Herb seasoning, freshly cracked peppercorns and Kosher or sea salt. Turn fillets over and repeat. Place salmon in the refrigerator and marinate for 15 minutes. Remove salmon and allow the fish to come to room temperature (20 minutes). Place dish with the salmon on the middle rack and coon for 30 minutes.
- While salmon is cooking, place a skillet over med-high heat, add two (2) tablespoons of EVOO, when oil is hot add three (3) cups of chopped Brussels sprouts and sauté for five (5) minutes, add fresh cracked black pepper and Kosher or sea salt to taste.
- In an Instant Pot add chicken stock, butter, two tablespoons of EVOO and Jasmine Rice. Secure lid and cook with pressure for six (6) minutes. Yes, 6-minutes and you get total Jasmine rice perfection! No lie!
- In a large serving dish spoon in Jasmine rice, add Brussels sprouts, place salmon on top and scatter crumbled bacon on salmon fillets. Place dish in the oven to bring up the temperature for 10 minutes.
- Squeeze and drizzle fresh lemon juice over salmon.
- Serve.
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Elena says
I don’t have an instant pot, will the jasmine rice instructions work for stove top cooking also? If not, please let me know how I can use same ingredients but cook on the stove.