Baked Chipotle Fish with Citrus Mint Rice

Cooking Sequence

  • Prepare salmon and begin to broil (10 minutes)
  • Prepare rice and complete salmon; serve (10 minutes)

Cooking Instructions

 Citrus Mint Rice

Ingredients

1 3/4 cups frozen green peas
2 (8.8-oz) pouches precooked white rice
2 lemons, for zest/juice
1 tablespoon fresh mint, finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup presliced green onions
1/2 teaspoon kosher salt
1/3 cup golden raisins

Steps

  1. Thaw peas quickly in colander under cool running water. Microwave rice following package instructions.
  2. Zest lemon peel (2 teaspoons); squeeze lemon for juice (3 tablespoons). Chop mint.
  3. Stir peas into rice; cover and let stand 1 minute to warm peas. Combine remaining ingredients and stir into rice. Serve.

 Baked Chipotle Fish

Ingredients

Nonstick aluminum foil
1 orange, for zest/juice
1 clove fresh garlic, finely chopped
4 salmon fillets (about 1 1/4 lb), skin removed
1/2 teaspoon ground coriander
1/2 teaspoon kosher salt
2 tablespoons chipotle pepper sauce

Steps

  1. Preheat broiler on high (place oven rack 4–6 inches from heat source). Line baking sheet with foil. Zest orange peel (1 teaspoon); squeeze orange for juice (1 tablespoon). Chop garlic.
  2. Place salmon on baking sheet (always check fish for bones). Combine coriander and salt; sprinkle over top of fish. Whisk zest, juice, pepper sauce, and garlic until blended, reserving 1 tablespoon.
  3. Brush salmon with orange mixture and place under broiler. Broil 7–8 minutes and until fish is 145°F (or opaque and separates easily). Drizzle with remaining 1 tablespoon sauce. Serve.

Aprons Advice

  • Complete your meal with fresh steamed vegetables, green tea, and fresh cut fruit for dessert.
  • The Citrus Mint Rice is delicious served warm, room temperature, or chilled.
CapMel Staff
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