Chef and host Joel Gamoran prepares his Go-To Salmon with Herby Rice on a Season Two episode of Homemade Live! called “Coastal Cooking” with guest Clinton Kelly from The Chew.
Serves 4-6
INGREDIENTS
FOR THE SALMON:
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 pound salmon filet
FOR THE HERBY RICE:
- 1½ cups long-grain brown rice
- 1 teaspoon kosher salt, plus extra if needed
- 2 tablespoons unsalted butter
- Zest and juice of 1 lemon
- 3 scallions, white and green parts thinly sliced
- 1 cup roughly chopped fresh herbs, such as basil, chives, cilantro, mint, or tarragon, or a combination of many
- Olive oil
TO PREPARE
SALMON
STEP ONE. Preheat the oven to 450°F. In a small bowl, whisk together the maple syrup, dijon mustard, olive oil, garlic, salt, and pepper.
STEP TWO. With a sharp knife, cut salmon lengthwise (head to tail) in a straight line down the center of the fish, scoring into the flesh of the salmon all the way to the skin, but not through it. Now make cuts perpendicular to your first cut along the short side of the filet about every 4 inches.
STEP THREE. Place the salmon filets on a sheet pan and brush the maple-dijon mixture all over the flesh, being sure to get into all the cuts you created. Bake salmon until fish is just cooked and marinade is caramelized, about 10-15 minutes depending on the thickness of your filet. (Alternatively, marinated salmon filet can also be cooked on a high heat grill, skin side down for about 10-15 minutes.)
HERBY RICE
STEP FOUR. Cook rice with salt and butter either on the stove or in a grain cooker until tender. Transfer cooked rice to a serving bowl.
STEP FIVE. Season with lemon zest and juice, scallions, and a bunch of fresh chopped herbs. Toss to mix. Add a drizzle of olive oil and sprinkle of salt, and pepper if needed.
