Recipe information
Confit garlic butter, jasmine rice, seasonal vegetables
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Salmon
Confit Garlic Butter
Jasmine Rice
Seasonal Vegetables
Preparation
1. Prepare the Garlic Butter
In a small saucepan, melt the butter over low heat. Add the garlic cloves and thyme, cooking gently for about 30 minutes until the garlic is soft and fragrant. Remove from heat and set aside.
2. Cook the Rice
In a medium saucepan, combine jasmine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
3. Prepare the Vegetables
Chop the zucchini, bell pepper, and carrot into bite-sized pieces. In a bowl, toss the vegetables with olive oil, salt, and pepper.
Cooking
1. Roasting the Salmon
Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with cajun seasoning, and salt. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily.
2. Roasting the Vegetables
While the salmon is baking, spread the prepared vegetables on another baking sheet and roast in the oven for about 15-20 minutes, or until tender and slightly caramelized.
Serving
1. Plate the Dish
On each plate, serve a portion of jasmine rice, top with a salmon fillet, and arrange the roasted vegetables around it. Drizzle with confit garlic butter and enjoy!