Baked Salmon with Cranberry Chutney Over Rice and Asparagus with Hollandaise Sauce

Baked Salmon with Cranberry Chutney Over Rice and Asparagus with Hollandaise Sauce

We have gotten so many great recipes for our rice giveaway with Mighty Rice over the past two months. As the contest comes to a close we have a few more recipes we will be posting starting with this one from reader Darius. 

This recipe for baked salmon with cranberry chutney, served with asparagus, Hollandaise sauce, and rice is incredibly flavorful, filling. The Hollandaise sauce tops off the asparagus with an amazing richness. Enjoy!

INGREDIENTS

FOR SALMON

2 lbs fresh salmon fillets

Juice of 1 lemon

Zest of 1 lemon

2 tbsp Royal Cranberry Chutney (we used the Bombay Emerald Chutney Company brand)

1 cup finely chopped tomatoes (we used Dei Fratelli)

1 tbsp McCormick Montreal Chicken seasoning mix

1 tbsp McCormick Backyard Brick Oven seasoning mix

FOR RICE

2 cups of cooked rice

1 tbsp tomato chutney (we used the Bombay Emerald Chutney Company brand)

FOR ASPARAGUS

1 bunch of asparagus

1 tbsp olive oil

FOR HOLLANDAISE SAUCE

4 egg yolks

1 tbsp fresh lemon juice

1/2 cup unsalted butter melted

pinch of salt

pinch of pepper

*optional: pinch of cayenne pepper

DIRECTIONS

FOR SALMON

Pre-heat oven to 375 degrees. 

Marinate salmon in lemon juice, zest, cranberry chutney, tomatoes, and spices for 30 minutes.

Place salmon fillets on a non-stick baking pan with a lip. Pour marinade over the top of your salmon fillets (the lip on your pan should be big enough to prevent the marinade from overflowing).

Bake for approximately 30 minutes. Serve over rice.

FOR RICE

Cook 2 cups of rice as instructed by box or rice maker.

Add tomato chutney and mix thoroughly. Let sit until ready to serve.

FOR ASPARAGUS

Saute'  in olive oil on medium/high heat until crisp (about 10 minutes).

FOR HOLLANDAISE SAUCE

Whisk egg yolks and lemon juice together in a stainless steel bowl until mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not touch the bottom of the bowl. Continue to whisk rapidly and be careful to not let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled. Remove from heat, whisk in cayenne and salt. Pour desired amount over asparagus and serve.

*note: if sauce gets too thick, whisk in a few drops of water.

by Craig Chapman

Baked Salmon with Cranberry Chutney Over Rice and Asparagus with Hollandaise Sauce