Recipe Instructions:
Ingredients
1 tsp. orange zest plus 1/2 cup juice
1 tsp. low-sodium soy sauce
Kosher salt and pepper
1 c. long-grain white rice
2 tbsp. lemon juice
2 tbsp. honey
2 tbsp. unsalted butter, melted
1 tbsp. paprika
2 cloves garlic, pressed
Kosher salt and pepper
1 1/4 lb. salmon fillet
1/4 c. flat-leaf parsley, chopped
Directions
Step 1
Heat oven to 400°F. In a small pot, combine orange zest and juice, soy sauce, 1 1/2 cups water and 1/4 teaspoon each salt and pepper and bring to a boil. Stir in rice and return to a boil, then reduce heat and simmer, covered, until all the water is absorbed and rice is tender, 20 to 24 minutes.
Step 2
Meanwhile, in a small bowl, whisk together lemon juice, honey, butter, paprika, garlic and ¼ teaspoon each salt and pepper.
Step 3
Place salmon, skin side down, on a parchment-lined baking sheet. Drizzle the lemon butter mixture over top and sprinkle with half the parsley. Roast until salmon is just opaque throughout, 12 to 18 minutes.
Step 4
Fluff the rice with a fork and serve with salmon. Sprinkle with remaining parsley.
