Name: Creamy Dill Salmon
Prep time: 20 min
Cook time: 35 min
Ingredients: 1/2 cup Jasmine rice (rinsed); 8 oz Salmon (skinless double check to make sure all pin bones are removed by running your finger over top of the filet); 2 slices Crusty bread (toasted); 2 tsp Butter; 2 TBSP Butter (melted); 2 tsp Fresh dill (chopped, plus more for garnish); 1/2 tsp Lemon juice; 1/2 cup Heavy cream; 1/4 tsp Salt; 1/8 tsp Black pepper; 1/2 cup Carrots (sliced into rounds); 1 cup Green beans (ends trimmed); 1/2 cup Broccoli (cut into small florets); 24 oz Sparkling water (cold); 4 large Graham cracker squares (about 2 inch by 2 inch squares); 2 pieces Chocolate bars (cut to fit the graham cracker ); 4 Marshmallows

Creamy Dill Salmon

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Prep Time: 20

Cook Time: 35

Servings:

Calories: 909kcal

Ingredients

Salmon

1/2 cup Jasmine rice rinsed
8 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
2 slices Crusty bread toasted
2 tsp Butter

Sauce

2 TBSP Butter melted
2 tsp Fresh dill chopped, plus more for garnish
1/2 tsp Lemon juice
1/2 cup Heavy cream

Seasoning

1/4 tsp Salt
1/8 tsp Black pepper

Vegetables

1/2 cup Carrots sliced into rounds
1 cup Green beans ends trimmed
1/2 cup Broccoli cut into small florets

Sparkling Water

24 oz Sparkling water cold

Smores

4 large Graham cracker squares about 2 inch by 2 inch squares
2 pieces Chocolate bars cut to fit the graham cracker
4 Marshmallows

US Customary - Metric

Instructions

Preheat the oven to 400°F (205°C).
Make the rice: Rinse the rice and cook according to the directions on the package.
Prep salmon: Place the salmon on a foil-lined baking dish and season with salt and pepper.
Make the sauce: Bring the ingredients for the sauce to a simmer in a saucepan over medium heat. Let reduce to a creamy consistency. Then remove from the heat. Season with salt and pepper to taste. Cover with a lid to keep warm.
Cook the salmon: Bake for about 10 minutes, to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
Place vegetables in a large skillet and cover with 1/2 cup water over medium-high heat. Cover with a lid and cook for 3-5 minutes. Remove the lid and let the water evaporate until the vegetables are tender. Season with salt and pepper, to taste.
Finish rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
Toast the bread. Then spread with butter.
Spoon the sauce over the salmon, and serve with rice, steamed vegetables, bread, and sparkling water.
Recommended to make the dessert after dinner. Preheat the broiler on low heat. Place the graham crackers onto a baking sheet. Place chocolate on one graham cracker and marshmallows on the other. Broil for 1 to 2 minutes. Keep an eye on the marshmallow to prevent it from burning. Put the crackers together and enjoy.
(Depending on your oven broiler adjust the shelf further away from the broiler if needed so that the marshmallow and chocolate get melty instead of quickly burn).

Nutrition