Chamomile Infused Jasmine Rice with Broiled Salmon and Asparagus
Floral jasmine notes pair nicely with earthy chamomile in this easy and elegant spring dinner feast – a delicious seafood dish in 30 minutes!
Ingredients
- 1 bag Success® Jasmine Rice
- 4 bags chamomile tea, divided
- 4 tbsp butter, divided
- 4 tbsp lemon juice
- 2 tbsp fresh chives, finely chopped
- 1 1/2 tsp salt, divided
- 1 tsp pepper, divided
- 4 skin-on salmon fillets (each 5 oz)
- 1 bunch asparagus, woody ends trimmed
Instructions
Step 1
Preheat broiler. Prepare rice according to package directions, add 3 tea bags to simmering water with the rice to infuse with tea flavor.
Step 2
Transfer rice to large bowl. Tear the remaining tea bag, mix only half of the tea leaves with 2 tbsp. of butter, and melt in microwave to infuse the butter.
Step 3
Mix the infused butter, 2 tbsp lemon juice, 1 tbsp chives, 1/2 tsp salt and 1/4 tsp pepper; and fold into the rice and set aside.
Step 4
Meanwhile, arrange salmon and asparagus on foil-lined baking sheet. Drizzle the remaining butter over top of the ingredients. Season with remaining salt and pepper. Broil for 9-11 mins or until salmon begins to flake and asparagus is tender.
Step 5
Serve salmon and asparagus with rice. Drizzle salmon with remaining lemon juice and garnish with remaining chives.
Recipe Tip
Edible flowers would also work nicely in this recipe to fold into rice and as a final garnish.
Tags
