Fresh king salmon makes
this a five-star meal that turned out
fabulously moist and delicious,
and the rice carbonara
makes for a perfect accompaniment...
Servings: (4)
Prep:  5 Mins.
Bake 20 to 25 Minutes.


Crusted Salmon:
1 lb. (2” thick) skin-on king salmon fillets
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 tablespoon grainy dijon mustard
1 tablespoon honey
1 tablespoon mayonnaise
½ tablespoon olive oil

Rice Carbonara:
½ tablespoon olive oil
½ tablespoon butter
¼ cup diced onion
¼ cup diced bell pepper
½ teaspoon granulated garlic
Kosher salt and freshly ground pepper, to taste
2 cups pre-cooked rice
2 tablespoons chopped fresh parsley
1 egg, lightly beaten

--A few sprigs of fresh parsley


Preheat the oven to 350 degrees.  Line a baking sheet with foil, and spray with olive oil, and set aside.

Sprinkle fillets equally with kosher salt and freshly ground pepper.  Whisk together dijon, honey, mayonnaise, and olive oil in a small bowl.  Place the fillets on the prepared baking sheet skin side down (the skin will remove easily once the fish is baked).  Brush the sauce mixture all over the top and sides of fillets. Pat breadcrumbs evenly all skinless sides of fish, and spray tops with olive oil.  Place fillets in oven and bake for 20 to 25 minutes, until fish flakes easily with a fork.

Meanwhile, prepare the rice carbonara while the fillets are baking by heating a nonstick skillet to medium heat.  Melt the butter with the olive oil, and add the onion, bell pepper, granulated garlic, kosher salt, and pepper.  Cook until the onions are translucent for about 3 to 5 minutes.  Add the rice and parsley; mixing to combine and cook for 3 minutes.  Add the beaten egg while stirring for 2 to 3 minutes, until cooked and incorporated throughout.

To serve, place the fillets on a serving platter alongside the rice carbonara, and garnish with sprigs of fresh parsley. ~ Enjoy!


Tip:  Thicker or thinner fillets will take more or less time to bake, although the "rule of thumb" is to bake the fillets about 10 to 12 minutes per inch of thickness.

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