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Lime & Honey-Glazed Salmon With Basmati

Summer is a good time to try to get your family to eat more fish.  These flavorful recipe is a sure winner.

4 servings
¼ 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
¾ cup sliced shallots (about 3 large)
1-½ cups basmati rice (9 to 10 ounces)
3-1/3 cups (or more) pareve chicken broth
4 (5-to-6-ounce) skinless salmon fillets

Preheat oven to 450°F. Whisk lime juice, lime peel, honey, 2 tablespoons cilantro and soy sauce in a small bowl, set aside.
Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 4-¼ cups broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by ¼ cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in center, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped cilantro and serve from skillet.

By Emuna Braverman and Elizabeth Kurtz, of is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!

One Response

  1. While I appreciate the recipes, I’ve got to wonder if putting this up on a taanis is the wisest thing to do… 🙂

    The Wolf

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