Atlantic Salmon Recipe

Rinse and cook

Rinse 2 cups basmati rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a medium saucepan combine rinsed rice, 2.5 cups water, 1 tbsp butter (or olive oil) and 1/2 tsp salt. Bring to a gentle boil over high heat.

Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer for 15 minutes. After 15 minutes, remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving and keep warm.

Preheat oven to 425°F (220°C) or heat a grill pan over medium-high heat. On a rimmed baking sheet, toss asparagus, sliced carrots and red pepper with 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper so vegetables are evenly coated.

If roasting: spread vegetables in one layer and roast 10–12 minutes until tender-crisp and slightly caramelized. If using a grill pan: cook in batches 3–5 minutes per side until charred at the edges but still bright and firm. Transfer to a warm plate and keep warm.

Melt 1 tbsp butter in a small skillet over medium heat. Add the finely minced shallot and sauté 2–3 minutes until softened and translucent but not browned. Add 1 tsp minced garlic and sauté 30 seconds until fragrant.

Pour in 2 tbsp dry white wine (or chicken broth) and increase heat to medium-high to deglaze. Cook until liquid is reduced by about half, about 1–2 minutes.

Reduce heat to low and add 3 tbsp heavy cream, stirring to combine. Allow cream to warm for 1 minute, then whisk in 2 tbsp Greek yogurt (or crème fraîche) until smooth and slightly thickened.

Stir in 2 tbsp chopped fresh dill, 1 tbsp fresh lemon juice, 1/2 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep sauce warm over very low heat; do not boil once dairy is added.

Pat salmon fillets dry with paper towels. Rub each fillet with 1/2 tbsp olive oil and sprinkle evenly with salt (about 3/8 tsp per fillet) and freshly ground black pepper. Sprinkle 1/4 tsp lemon zest over each fillet.

Preheat grill to medium-high (about 400–450°F) or heat a heavy-duty grill pan or cast-iron skillet over medium-high. Oil the grill grates or the pan surface to prevent sticking.

Place salmon on the grill, skin-side down if applicable. For a 7-oz fillet about 1" thick, grill 4–5 minutes per side for medium (internal temp 125–130°F) or until desired doneness. If using a grill pan, cook 4–5 minutes on first side, then flip carefully and cook 3–4 minutes more. Remove salmon to a plate and let rest 2 minutes.

If you prefer, during the last minute of cooking, spoon a little of the warm lemon-dill cream sauce over each fillet to glaze lightly, then transfer to serving plates.

Spoon a bed of basmati rice onto each plate (about 1/2 cup cooked rice per serving). Arrange grilled vegetables alongside the rice.

Place a grilled salmon fillet on top or beside the rice. Spoon 1.5–2 tbsp lemon-dill cream sauce over each fillet and serve additional sauce on the side.

Garnish with a sprig of fresh dill, a lemon wedge and a light drizzle (optional) of extra-virgin olive oil. Serve immediately.