Lime- and Honey-Glazed Salmon with Basmati and Broccolini

Ingredients for Lime- and Honey-Glazed Salmon with Basmati and Broccolini

• 60ml de jugo de lima fresco

• 2 tablespoons finely grated lime peel

• 2 cucharadas de miel

• 2 tablespoons chopped fresh coriander plus additional for sprinkling

• 4 teaspoons soy sauce

• 1 cucharada de aceite de oliva

• 180ml sliced shallots (about 3 large)

• 275g basmati rice (9 to 275g )

• 775ml (or more) low-salt chicken broth

• 4 5-to 170g skinless salmon fillets

• 1 bunch broccolini, bottom inch trimmed, stalks separated if necessary

Preheat oven to 232°C. Whisk lime juice, lime peel, honey, 2 tablespoons coriander, and soy sauce in small bowl; set aside. Heat oil in large deep ovenproof skillet or casserole (with lid) over medium-high heat. Add shallots and sauté until beginning to soften and brown, about 5 minutes. Stir in rice, then 775ml broth; bring to boil. Cover skillet tightly with lid; place in oven and bake 10 minutes (rice will be almost cooked through and most of broth will be absorbed; mix in more broth by 60ml fuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly. Tuck broccolini in around fish, with stems anchored in rice. Spoon 1 tablespoon lime mixture over each salmon fillet. Cover skillet tightly and return to oven; bake until salmon is just opaque in centre and broccolini is crisp-tender, 8 to 10 minutes. Drizzle remaining lime mixture over fish and rice; sprinkle with additional chopped coriander and serve from skillet.

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