Orange Dill Salmon (with Rice)

5 from 2 votes

The orange dill salmon is baked with fresh oranges and dill. It cooks quickly and is served with orange-flavored rice and white wine sauce.

Prep Time20

Cook Time35

Total Time55

Course: Fish

Cuisine: American

Servings: servings

Calories: 745kcal

Author: Adina

Preheat the oven to 370°F/ 190°C.
Slice the oranges into thin slices; remove the seeds if necessary. Place half of the pieces in a buttered baking dish.
2 oranges
Mix topping: Pick the dill leaves. Chop the dill leaves finely and mix them with soft butter, some salt, and pepper. Blend with an immersion blender, and mix in the grainy mustard.
1 bunch dill + ¼ cup soft butter/ 60 g + 1 tablespoon sweet grainy mustard
Bake: Dry the fish with kitchen paper. Spread the dill-butter mixture evenly on top and place the fish in the baking dish. Cover with the remaining orange slices. Pour the broth into the dish and place it in the oven for about 15-17 minutes. It should be slightly undercooked; it will continue cooking a little bit while it stands.
2 pieces salmon fillets +1 cup vegetable or fish broth/ 250 ml
Keep warm: Remove the salmon from the oven and pour the broth into a small saucepan. Turn off the oven and place the salmon back in until you make the sauce, leaving the oven door cracked so that the fish doesn’t overcook in the meantime.

Rice: While the salmon is in the oven, make the orange rice. Heat the olive oil in a saucepan, add the rice, and stir it in for about 3 minutes.
1 tablespoon olive oil + 1 cup long-grain rice/ 200 g
Cook the rice: Add the chicken stock, half of the zest, orange juice, and some salt, bring to a boil, lower the heat, and simmer, covered, until all the liquid has been absorbed and the rice is tender, about 18–20 minutes or according to the packet's instructions. Fluff with a fork and add the remaining zest and orange juice.
2 cups chicken stock / 480 ml + zest and orange juice + fine sea salt

Add the white wine and the heavy cream to the saucepan with the vegetable broth and cook on high heat, uncovered, for about 5 minutes.
½ cup dry white wine/ 120 ml + ½ cup heavy cream/ 120 ml
Thicken: Mix the cornstarch with some cold water until you have a thick yet runny paste. Pour slowly into the cooking sauce. You don't have to add all the cornstarch mixture, just enough to thicken the sauce to your liking. Let bubble shortly, and adjust the taste with salt and pepper.
2 tablespoons corn starch + 2-3 tablespoons cold water + fine sea salt and pepper

Salmon: You can also use a large salmon fillet weighing about 1.3-1.6 lb/ 600-700 g. The baking time will remain similar; just add a couple of extra minutes if needed. Fresh fish is always better, but good-quality frozen and well-thawed fillets are ok, too.
Oranges: It is preferable to use organic, unwaxed oranges since you will be using them with the peel.