Recipe: Appetizing Lemon salmon with rice and tenderstem broccoli

Lemon salmon with rice and tenderstem broccoli. Slice up lemon and cut in half lengthways the broccoli Place a sheet of baking parchment on a baking tray and create a crease by folding it in half and reopening again. Place the salmon in the middle of one the halves with the lemon on top and sprinkle with salt and a little butter Add salmon to foil pouch. Add butter on top of salmon, followed by garlic & salt/pepper. The lemon goes so well with all of the flavors in this dish. The broccoli, the salmon, the hint of Dijon…all of it.

I always eat too much of it when I make it! This broccoli rice casserole is a perfect one dish, one bowl, super quick and easy meal to throw together. Put a steamer over a pan of simmering water and heat a frying pan and a wok on a medium heat. You can have Lemon salmon with rice and tenderstem broccoli using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Lemon salmon with rice and tenderstem broccoli

1. Prepare 1 of Salmon fillet.
2. Prepare 1/2 of Lemon.
3. Prepare 125 g of Basmati rice.
4. You need 50 g of Peas.
5. Prepare 70 g of Tenderstem broccoli.
6. You need 1/2 of Avocado.
7. Prepare 1 tbsp of soy sauce.
8. It's of Butter.
9. You need of Oil.
10. Prepare of Salt.
11. It's of Baking parchment or foil.

Put the Tenderstem ® broccoli and vegetables in the steamer and at the same time gently cook the ginger, garlic and half the chilli in a little oil in the wok and put the salmon, skin side up in the other pan. Once boiling, cover and reduce the heat to low. Remove from heat and fluff the cooked rice with a fork. To make this baked salmon infused with layers of Asian flavors, you'll first need to line a baking sheet with aluminum foil.

Lemon salmon with rice and tenderstem broccoli step by step

1. Preheat the oven to 170°C.
2. Slice up lemon and cut in half lengthways the broccoli.
3. Place a sheet of baking parchment on a baking tray and create a crease by folding it in half and reopening again. Place the salmon in the middle of one the halves with the lemon on top and sprinkle with salt and a little butter.
4. Fold the paper over the salmon and then at the folded edge of the parchment fold in the corner.
5. Working down and around the parchment keep folding until the whole salmon is enclosed. To keep the folds in place, fold over the straight edge of the parchment.
6. Place in the oven for 15 minutes. After 15 minutes, add the broccoli to the baking tray with a drizzle of oil and salt. Return to the oven for an additional 10 minutes.
7. Once the salmon has been returned to the oven, cook the frozen peas in a frying pan for a few minutes and cook the rice in accordance with the instructions on the packet.
8. Add the rice to the pan with the peas and add in the soy sauce, mix the ingredients well.
9. Half an avocado, remove the core and slice before pushing it out from its skin.
10. Remove the salmon from the paper, and plate all the elements.

This saves hugely on cleanup time and I highly recommend using foil. Place the salmon skin-side down, then nestle the broccoli florets around it. Mix the eggs, egg yolks, cream, spring onions, and parsley. Season with pepper and a little salt, if liked (the smoked salmon may add enough salt to your taste). Place the salmon skin side down in a microwave proof dish, trim the Tenderstem broccoli and cut the thicker stalks in half lengthwise.