Citrus Broiled Alaska Salmon
with Savory Herbed Rice and Greens
Salmon fillets broiled with slices of orange and green onions, served with herbed rice and mixed salad greens tossed with seasoned rice vinegar.
1 (1.5-pound) salmon fillet
1 teaspoon red wine vinegar
1/4 cup sliced green onions
1 teaspoon cracked black pepper
1 (6 to 7-ounce) package herbed rice
1/4 cup dry white wine
Mixed salad greens
Seasoned rice vinegar
- Preheat broiler.
- Cut salmon fillets into 4 equal portions; season to taste with salt. Peel and remove pith from oranges; slice crosswise into 1/4-inch rounds.
- Broil fillets, 4 to 6 inches from heat, allowing 10 minutes per inch of thickness, measured at the thickest part. Remove fillets just before they are cooked through. Sprinkle with vinegar. Arrange orange rounds on top, and sprinkle with green onions and cracked pepper. Broil 1 minute longer.
- Meanwhile, prepare herbed rice according to package directions, replacing 1/4 cup of water with the wine.
- Serve with mixed greens sprinkled with seasoned rice vinegar.
Makes 4 servings.
Recipe and photograph provided courtesy of Alaska Seafood Marketing Institute.