Herb Marinated Salmon & Savory Rice
Servings: 7
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.