Adapted from epicurious.com. Serves 4.
* 1/4 cup fresh lime juice
* 2 tablespoons finely grated lime peel
* 2 tablespoons honey
* 2 tablespoons chopped fresh cilantro plus additional for sprinkling
* 4 teaspoons soy sauce
* 1 tablespoon olive oil
* 3/4 cup sliced shallots (about 3 large)
* 1 1/2 cups basmati rice (9 to 10 ounces)
* 3 1/4 cups (or more) low-salt chicken broth (I used water since I didn't have broth but I added a clove of garlic for a bit more flavor)
* 4 5-to 6-ounce skinless salmon fillets
* 1 bunch broccoli, bottom inch trimmed, stalks separated if necessary
Whisk to combine lime juice through soy sauce in a small bowl and set aside. In a brazier or other vessel with a tight fitting lid, heat oil over medium high heat and add shallots (onions are fine, too). Cook for about5 minutes or until onion is soft. Stir in rice and cook for a minute or two before added stock/water and bring to a boil. Cover tightly with lid and place into oven for 10 minutes.*
Remove pan and add a bit more stock if rice looks too dry. Add salmon fillets and place broccoli stalks around fish. Pour 1 tbs of lime mixture per fillet over salmon, close lid and return to oven for 8-12 minutes. I like my salmon done but not dried out so check your fillets at about 10 minutes. Pour over remaining sauce and serve.
*My rice was not close to being "mostly done" the way the recipe said so I cooked mine on the stove top until almost all liquid was absorbed and rice started to look a bit "dry." I added a bit more water and then put in my salmon and broccoli. Also, be sure to use broccoli not broccolini as the recipe originally calls for as the reviewers noted that the broccolini was so bitter as to be inedible. This recipe is 687 kcals with 5 g fiber assuming that you used 4-5 oz. fillets of salmon.