Tuesday, February 23, 2010

Asparagus, Salmon & Rice Bake

Excerpt from "The IDEAL WAY to Cook: Food for Thought", by Addie Daabous.
You may prepare early in the day and refrigerate before baking.
1/4 cup butter
1 onion, chopped
2 cloves garlic, minced
3 tablespoons flour
1 1/2 cups milk
1/2 cup dry white wine or milk
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons fresh dill, chopped
2 teaspoons lemon rind, grated
2 cups brown rice, cooked
1 pound asparagus, trimmed and halved
4 salmon fillets, skinless (4-6 ounces each)
3/4 cup whole wheat breadcrumbs
In pan, melt 3 tablespoons butter. Add onions and garlic; cook until softened. Stir in flour; cook without browning for 1 minute. Whisk in milk, wine, salt and pepper; bring to boil, whisking constantly. Reduce heat and cook, stirring until thickened. Remove from heat; stir in dill and lemon rind. Set aside.
Spread rice in 8" x 11" dish. Top with single layer of asparagus crosswise. Drizzle with half of the sauce. Arrange salmon over asparagus; drizzle with remaining sauce.
Melt remaining 1 tablespoon butter and toss with breadcrumbs; sprinkle over top. Bake at 375 degrees for 30 - 35 minutes or until golden and bubbly. Let stand 10 minutes before serving.
Serves 4 - 6.
Photo: kimberlykv

1 comment:

  1. This looks delicious and it combines two of my favorites, salmon and asparagus. Thanks!