by Sarah Steimer
- enough salmon for two (I usually go with about .75 pounds), skin removed
- 3 tablespoons olive oil
- salt and pepper
- 2 cloves garlic, roughly chopped or minced
- 2 sprigs dill
- 4 thin slices lemon
- 1 tablespoon butter
- 1/2 onion, cut in half and thinly sliced
- 1/2 cup basmati rice
- 2 handfuls spinach, roughly chopped
Place the salmon in a glass baking dish. Drizzle both sides of the fish with about 2 tablespoons olive oil (more, if you need it). Season both sides with salt, pepper and garlic. Top with the dill and lemon slices. Cover the dish with plastic wrap and refrigerate for about 30 minutes to an hour. Preheat the oven to 350 degrees.
Combine the rice and 1 cup water in a small- or medium-sized pot. Bring to a boil, then reduce heat to a simmer and cover the pot. Cook for about 20 minutes, or until the water is evaporated. Fluff the rice with a fork and remove from heat when ready.
While the rice cooks, caramelize the onions by heating 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan. Once hot, add the onions and toss to coat. Season with salt. Cook the onions over medium-low heat for 15-20 minutes, until caramelized. If the onions begin to stick to the pan, add a few splashes of water to loosen.
Bake the fish for 15-20 minutes — depending on thickness — or until the salmon is opaque and flakes easily. While the salmon is cooking, add the spinach to the onions and let wilt, tossing occasionally. Add the rice to the onion-spinach mixture and combine, adjusting the salt and pepper if necessary.
Serve the salmon, with a couple of lemon slices for garnish, over the rice mixture.
Makes about two servings.