Salmon and Dilled Rice

We have been trying to eat more fish (note: my last doctor visit showed I had too much Mercury in me - we need to refine our fish intake to small fish, not big ones in hope of reducing Mercury input). We made these two Indian inspired recipes: Roasted Dill Salmon and Sheveed Polo (Dill Rice). The meal was definitely a dilly! They went beautifully together.
 
Roasted Dill Salmon
New York Times

 
This oven-roasted salmon is adapted from the cookbook “Bottom of the Pot: Persian Recipes and Stories” (Flatiron, 2018) by Naz Deravian. The dish comes from Ms. Deravian’s stepmother, who likes to combine her native Japanese ingredients with Iranian ones like pomegranate molasses. Get a quick pot of rice started as the salmon marinates and you can have dinner prepped in less than 20 minutes. Serve with sheveed polo (Iranian dill rice) and make sure to drizzle plenty of the pan juices over the salmon and rice.
 

INGREDIENTS
Yield:4 to 6 servings
 
1½    pounds skin-on, center-cut salmon fillet
1¼    teaspoons kosher salt
½      teaspoon black pepper
¼      cup fresh lime juice or Seville orange juice, plus additional wedges, for serving
2       tablespoons olive oil
2       tablespoons soy sauce
2       tablespoons maple syrup
1       tablespoon dried dill or 3 tablespoons chopped fresh dill
1       large garlic clove, crushed
¼      teaspoon ground turmeric
⅛      teaspoon ground saffron (optional)
 
PREPARATION
 

1. Heat the oven to 425 degrees with the rack in the center position. Choose a baking sheet or baking dish that fits the salmon snugly (so the juices don’t disperse and burn) and line it with parchment paper. Place the salmon skin-side down on the baking sheet and season well with salt and pepper.

2. Combine the rest of the ingredients in a small bowl and spoon over the salmon. If you have time, flip the salmon and let marinate directly on the baking sheet, flesh-side down, for 15 minutes.

3. Roast the salmon skin-side down until cooked through to your liking, 9 to 12 minutes. Serve with extra lime or orange wedges, and drizzle the pan juices over the salmon and rice.
 
TIP
The marinade can be prepared 30 minutes in advance.

 

Sheveed Polo (Dill Rice)
New York Times
 

This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of “Bottom of the Pot: Persian Recipes and Stories” (Flatiron Books, 2018), uses a mix of fresh and dried dill here. The dried dill enhances the fragrance and also draws out the humidity from the fresh dill so the rice doesn’t turn mushy when steaming. This recipe uses a traditional Persian technique for cooking rice in which you boil the rice for several minutes over high heat, wrap the lid in a kitchen towel to catch the condensation, then steam the rice over low heat for several minutes more. Don't worry; it won't be overcooked. It will be fluffy perfection. Serve it with chicken or seafood, like this roasted dill salmon.
 

INGREDIENTS
Yield:6 servings
 
1       large bunch dill, trimmed and finely chopped
3       tablespoons dried dill
2       cups white basmati rice, rinsed
2       tablespoons unsalted butter or olive oil
2       teaspoons kosher salt
 
PREPARATION
 
1. Set aside ¼ cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.

2. Place the rice, butter and salt in a medium pot. Add 3½ cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It’s OK to lift the lid to check.)

3. Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn’t catch fire. Firmly place the lid back on the pot.

4. Cook until the rice is fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved ¼ cup fresh dill between spoonful’s of rice.
 
TIP
The dill can be washed and chopped up to 1 day in advance, and stored in a container lined and covered on top with a paper towel to absorb any moisture. Leftovers can be stored in the fridge (up to 3 days) or in the freezer (up to 3 months). Add a little water when reheating to bring the rice back to life.