hosted by Laverne Diede & Rhonda Fitterer
Honey Garlic Salmon
- 4 1/2-lb. salmon filets, skin off
- 2 Tbsps. olive oil
- 4 cloves garlic, finely minced
- 4 Tbsps. honey
- 2 tsp. soy sauce
- 1 Tbsp. water
- 1 Tbsp. lemon juice
- Chopped cilantro or parsley
Preheat oven to broil on medium heat. Heat olive oil in skillet over medium. Sauté garlic for 1 minute. Add honey, water, and soy sauce. Combine thoroughly, then add lemon juice. Add salmon filets to pan and cook in sauce for 3-4 minutes, continuously spooning sauce over tops. Baste fish once more before placing on a pan and broiling for 5-6 minutes, until tops are charred and salmon is cooked to your liking.
Rice Pilaf
- 1/4 cup butter
- 1 1/2 cups uncooked rice
- 3 1/4 cups chicken broth
- 1/3 cup chopped celery
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped carrots
- 1/3 cup sliced almonds, plus more to garnish if desired
- 1/4 tsp. freshly cracked black pepper
- 1-2 Tbsps. freshly squeezed lemon juice
Preheat oven to 375 degrees, lightly grease casserole dish with cooking spray; set aside. Add butter to a large skillet over medium-high heat. When butter is melted, add rice and stir well; cooking, stirring frequently, until rice is lightly browned. Pour chicken broth into skillet; stir to incorporate, then bring to a boil. Once rice mixture begins to boil, transfer mixture to prepared casserole dish; cover with aluminum foil and place in oven; bake 30 minutes. After 30 minutes, remove casserole dish from oven and uncover; add celery, parsley, carrots, and sliced almonds. Season with pepper to taste, then stir well to distribute ingredients. Cover dish with foil and return dish to oven, baking another 20 minutes. After 20 minutes, remove dish from oven and uncover. If desired, squeeze lemon juice over pilaf then stir to incorporate. Garnish with additional sliced almonds (optional) and serve immediately.
