Wood Oven Baked Atlantic Salmon Recipe
Jasmine rice, julienne vegetables, lemon butter sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
In a saucepan, combine jasmine rice and 2 cups of 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.
- 2
Prepare the Vegetables
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the julienne vegetables and sauté for about 5-7 minutes until tender. Season with salt and pepper. Remove from heat and set aside.
- 3
Prepare the Lemon Butter Sauce
In a small saucepan, melt the butter over low heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Stir in lemon juice, and season with salt and pepper. Remove from heat.
- 4
Bake the Salmon
Preheat the wood oven to around 375°F (190°C). Rub the salmon fillets with the remaining tablespoon of olive oil and season with salt and pepper. Place the fillets on a baking tray and bake in the wood oven for about 15-20 minutes, or until the salmon flakes easily with a fork.
- 5
Assemble the Dish
On each plate, serve a portion of jasmine rice, top with sautéed vegetables, and place the baked salmon on top. Drizzle with lemon butter sauce and garnish with chopped fresh parsley.
