One Skillet Lime- and Honey-Glazed Salmon with Brown Rice and Broccoli

I'm a fan of one-pan dishes, especially because my main job in the kitchen is washing the dishes! This looks fancy, but was actually super easy. We got this recipe from Epicurious and adapted it by marinating the salmon and using broccoli instead of broccolini, which we like better. Enjoy!

One Skillet Lime- and Honey-Glazed Salmon with Brown Rice and Broccoli
Adapted  from Epicurious

1/4 cup fresh lime juice
2 tablespoons finely grated lime peel
2 tablespoons honey
2 tablespoons chopped fresh cilantro plus additional for sprinkling
4 teaspoons soy sauce
1 tablespoon olive oil
3/4 cup sliced shallots (about 3 large)
1 1/2 cups brown rice (we use a Japanese short-grain brown rice by Kagayaki)
3 1/4 cups (or more) low-salt chicken broth
4 5-to 6-ounce skinless salmon fillets
1 bunch broccoli, bottom inch trimmed, stalks separated if necessary

Whisk lime juice, lime peel, honey, 2 tablespoons cilantro, and soy sauce in small bowl; pour over salmon to marinate for 45 minutes (ok ok, we didn't actually marinate it this long, but this is the ideal amount of time). Preheat oven to 450°F. Heat oil in large deep ovenproof skilletor casserole (with lid) over medium-high heat. Add shallots and broccoli and sauté until beginning to soften and brown, about 5 minutes. Remove broccoli and stir in rice, then 3 1/4 cups 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 1/4 cupfuls if dry).

Remove skillet from oven. Sprinkle rice lightly with salt. Sprinkle salmon with salt and pepper and arrange on rice, pressing in lightly, then pour the marinade over the fish. Tuck broccoli in around fish, with stems anchored in rice. Cover skillet tightly and return to oven; bake until salmon is just opaque in center and broccolini is crisp-tender, 8 to 10 minutes. Sprinkle with additional chopped cilantro and serve from skillet.


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