Roasted Salmon with Lemon Thyme Rice

Serves 4

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Ingredients

4		(4 oz. each) salmon filets
2	Tbsps	olive oil
2	tsps	salt
		Lemon Thyme Rice:
1	Tbsp	unsalted butter
2	Tbsps	shallots, minced
1	cup	Mahatma^® Gold (Parboiled), Mahatma^® White Rice, or Mahatma^® Jasmine Rice
1/4	cup	dry white wine
2 1/2	cups	chicken broth
1	Tbsp	lemon thyme
1	Tbsp	lemon zest
1	Tbsp	fresh lemon juice

Jasmine Rice
Make your family meals “gourmet” when you use Mahatma Thai Jasmine Rice. Authentic and natural, it complements your menu with exotic scent and flavor.
Gold (Parboiled)
Mahatma Gold® is available in select markets. If you are looking for an inexpensive replacement to other brands of parboiled rice, just ask for Mahatma Gold at your local grocer.
White Rice
Mahatma … America’s Favorite Rice is a healthy, great-tasting choice for side dishes and delicious main courses. When you eat rice, you eat right.

Directions

Preheat oven to 300ºF.

Brush a baking sheet with olive oil. Brush remaining oil over salmon. Season with salt, place in oven and bake 20 minutes.

For the rice:

Melt butter in a medium saucepan over medium heat. Add shallots and sauté 1 minute. Add rice and wine and cook, stirring constantly, until liquid is absorbed. Add chicken broth and bring to a boil. Reduce heat to low; Cover and simmer 25 minutes. If preparing this recipe with white rice, reduce broth to 2 cups and cooking time to 20 minutes. If preparing this recipe with jasmine rice, reduce broth to 1 ½ cups and cooking time to 15 minutes.

Remove from heat and stir in thyme, zest and lemon juice.

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Roasted Salmon with Lemon Thyme Rice

Ingredients

Directions