This salmon dish was a refreshing oasis in a sea of heavy holiday meals.
And clean up was a snap as it all cooked in one skillet.
Adapted From Bon Appetit
1/4 cup fresh lime juice
2 tablespoons finely grated lime peel (I used about 4 limes total)
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (I got enough from one LARGE shallot)
1 1/2 cups basmati rice (9 to 10 ounces)
3 1/4 cups (or more) vegetable broth
4 5- to 6-ounce skinless salmon fillets
1 bunch broccoli, bottom inch trimmed, stalks separated if necessary
Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; set aside.
Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 3 1/4 cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 1/4 cupfuls if dry).
Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccoli in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccoli is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.