Honey is such a great addition to salmon. The way it makes it crisp up is so delicious. I love the way this turned out, but I think I might use even more honey in the future. Mmmm....
*Adapted from Bon Appétit
1/4 cup fresh lime juice
2 Tablespoons finely grated lime zest
4 Tablespoons honey
4 Tablespoons chopped fresh cilantro, plus more for garnish
4 teaspoons soy sauce
1 Tablespoon olive oil
3/4 cup sliced shallots (I didn't have these, so I substituted with onions)
1-1/2 cups basmati rice
3-1/4 cup chicken broth
4 5-6 oz. salmon fillets
Preheat oven to 450 degrees.
Whisk together lime juice, lime zest, honey, cilantro, and soy sauce in a small bowl. Set aside.
Heat oil in a large, deep, ovenproof skillet or Dutch oven over medium heat. Add shallots (or onions) and sauté until just beginning to soften and brown, about 5 minutes. Stir in rice, then 3-1/4 cups broth. Bring to a boil. Cover skillet tightly with lid, place in oven and bake 10 minutes. (Rice will be almost coked through and most of the broth will be absorbed.)
Remove skilled from the oven. Sprinkle salmon with salt and pepper and arrange on rice, pressing the salmon in lightly. Spoon 1-2 Tablespoons of lime mixture over each salmon fillet. Cover skillet and return to oven.
Bake until salmon is just opaque in center, about 8-10 minutes.
Drizzle remaining lime mixture over fish and rice, sprinkle with additional chopped cilantro and serve from skillet.
VARIATION: To make this an all-inclusive, one-skillet meal, add some fresh vegetables (broccolini, carrots, snap peas, etc.) into the skillet at the same time the salmon is added.